Friday, December 27, 2013

Holiday Pepper Jelly

I'm not a spicy person. Meaning - I don't ever eat spicy foods. I feel like too much spice masks the flavor of what I'm eating and just leaves my tongue and throat feeling a little bit sick for a few hours. BUT, this Holiday Pepper Jelly is the perfect amount of spice for these taste buds. A coworker made this pepper jelly for our staff a few days ago and it was gone before anyone could go back for seconds! Great to spread over some cream cheese and dip a few crackers in.

Holiday Pepper Jelly
PREP: 30 minutes           COOK: 15 minutes            READY IN: 45 minutes

  SIMPLE         HEALTHY      YUM
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  • 3 cups red pepper, finely chopped (appx. 4 peppers)
  •  1 cup green pepper, finely chopped (appx. 1 1/2 pepper)
  • 1/2 cup jalapeno, finely chopped (appx. 2 peppers)
  • 3/4 cup apple cider vinegar
  • 2 packages pectin 
  • 5 cups sugar


  1. Combine chopped peppers, vinegar, and pectin in a large saucepan.
  2. Bring to boil, stirring constantly.
  3. Add sugar while still stirring. Return to a boil.
  4. Boil for 3 minutes. Remove from heat.
  5. Ladle into sterilized jars. Wipe off top lip of jars and put on boiled lids. Screw on rings.
  6. Process in boiling canner for 5 minutes. Water needs to cover jars.


    2 TBSP serving    84 calories   0 g fat   21.4 g carbs    0.1 g protein    21.1 g sugar   


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