I planted red, yellow, and orange bell pepper plants in the garden this year. I love sweet bell peppers, but Alan isn't too fond of them. Over the weekend, I picked a dozen peppers from the garden! That's too many for me to eat by myself before they go soft, so I thought I would make a batch of sweet bell pepper jelly. When I was in high school, some family friends gave our family a jar of homemade pepper jelly. It must have made quite the impression on me, as I've saved the recipe ever since. This is the first time I've made the recipe myself, and it was quite simple. If you have an abundance of peppers on hand, I highly recommend it! (Recipe below.)
It's a sweet jelly that is so good as an occasional treat with cream cheese on crackers, as a sweet sandwich spread with chicken or turkey, mixed into stirfry, as a side dressing for fish, or even thinned as a salad dressing.
Holiday Sweet Red Pepper Jelly (Sue Jones)
6 large red or green bell peppers
7 cups sugar
1 1/2 cup cider vinegar
1/2 tsp salt
1 tsp crushed hot red pepper (optional)
1 bottle liquid pectin (I used 1 packet, probably could have used 2)
Process peppers & vinegar in blender or food processor, until finely chopped. In large pot, bring all ingredients to a boil, and continue to boil on medium heat for 20 minutes. Pour into sterilized jars; hot water bath seal for 8 minutes. Makes 5-6 pints.