Freezer Pepper Jelly

By Stef -

 


I really love pepper jelly, and since I had a surplus of jalapeños in my garden, this seemed like a good option. I hate traditional canning with a fiery passion since I just don't have the time or patience for it, so found this freezer pepper jelly recipe instead. This was supposed to make 5 half pints, so I tried to cut down the sugar, but then my recipe only made 4 half-pints, so don't know what happened there. Anyway, I'll play around with the sugar in doing years. It gets a 7 and the recipe came from gritsandgouda.com.

  • 12 large jalapeno peppers (enough for 2 cups minced)
  • 1 large red bell pepper (enough for 1 cup minced)
  • 3/4 cup apple cider vinegar
  • 5 cups granulated sugar I used 4 C.
  • 1 (1.75-ounce) package powdered Sure-Jell pectin (not MCP pectin)
  • 3/4 cup water
  • 2 drops red or green food coloring (optional) I didn't use this because why would I?

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