This jelly is often referred to as Hot Pepper Jelly. But Leigh doesn’t like hot and spicy food so we’re going with Mosaic Sweet Pepper Jelly. This is one of our favorite condiments and we use it with fish, shrimp, chicken, pork and the classic over cream cheese served with crackers. This recipe makes 12 – 8oz. jars and can last 6 months to a year, but because it is so good we haven’t really tested the shelf life on it.
Ingredients:
- 3 cups seeded & finely diced Red Bell Pepper
- 2 cups seeded & finely diced Yellow Bell Pepper
- 3 cups seeded & finely diced Green Bell pepper
- 1 cup seeded & finely diced Jalapeño Pepper
- 2 cups Apple Cider Vinegar
- 2 – 1.75 oz package powdered pectin
- 10 cups sugar
- 12 – 8 oz canning jars
Preparation:
- Sterilize 12 – 8oz canning jars and lids in boiling water.
- Place all peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin.
- Stir constantly. Bring to a rolling boil. Remove from heat.
- Add sugar and place back on high heat. Return to a rolling boil for one minute.
- Remove from heat. Skim off any foam from top.
- Ladle jelly evenly into sterile jars, filling to ¼ inch from top of jar. Cover with flat lids and screw on screw bands tight.
- Place jars into canner with hot water that is not boiling. Water should completely cover jar. Cook on high heat to reach a boil. Process for 5 minutes,
- Remove from heat.
- When jars are completely cooled, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
- Note: You’ll need to have a basic understanding of the hot water bath canning process, Google it!
