Pepper Jelly

Recipe View 5 mins In a large, heavy-bottomed stainless steel saucepan, combine the finely chopped green bell pepper, distilled white vinegar, and granulated white sugar. (Prep time: 5 minutes)

Recipe View 6 mins Bring the mixture to a full, rolling boil over medium-high heat, stirring constantly to prevent scorching. Once boiling, maintain the boil and cook for exactly 6 minutes, continuing to stir vigilantly. (Cook time: 6 minutes)

Recipe View 3 mins Quickly stir in the liquid pectin, ensuring it's fully incorporated. Return the mixture to a rolling boil and continue to boil for precisely 3 more minutes, stirring constantly. (Cook time: 3 minutes)

Recipe View 2 mins Remove the saucepan from the heat. Use a clean metal spoon to carefully skim off any foam that has formed on the surface of the jelly. This will ensure a clear, sparkling final product. (Prep time: 2 minutes)

Recipe View 10 mins Ladle the hot jelly into sterilized jars, leaving a 1/4-inch headspace at the top of each jar. Wipe the jar rims clean with a damp cloth. (Prep time: 10 minutes)

Recipe View 0 mins Seal the jars with sterilized lids and rings, tightening the rings to fingertip tightness.

Recipe View 5 mins Process the filled jars in a boiling-water canner for 5 minutes, ensuring the jars are completely submerged in boiling water. Adjust processing time for altitude as needed. (Process time: 5 minutes)

Recipe View 2 hrs 30 mins Carefully remove the jars from the canner and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a 'popping' sound as the lids seal. Once cooled, check the seals by pressing down on the center of each lid. If the lid doesn't flex, the jar is properly sealed. (Cool time: 2-3 hours)