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"I would not change one thing about this recipe. It is so good. I love red pepper jelly and I usually can't find it. So I decided to try to make it. I did a good job if I do say so myself. Lol. The only thing that I did have to change was that I had to use just a little more than 1 ½ packets of Pectin." - Kelli
– 6 Large Red Bell Peppers - diced – 1 1/2 Cups Apple Cider Vinegar – 6 Cups Sugar – 2 Teaspoon Crushed Red Pepper – 1/2 Teaspoon Salt – 1 Box of Sure Jell Pectin – Red Food Coloring – 4 Half Pint Wide Mouth Mason Jars, or 8 - 8 Ounce Jars, or 16 - 4 Ounce Jars
STEP 1: Roughly chop the 6 red bell peppers.
Let these jars cool completely on the counter. You will know they are properly sealed and canned by touching the top of the sealed jar. If you cannot press down on them, they are good to go for storage. If you can press down on the top and it gives and "pops", then the seal has been compromised and it needs to be consumed quickly - within the week. Store these in a cool dark place for up to 7 years (not that it will take you like long to consume - but they will last that long). Check about once a month to make sure they are still sealed correctly. Once opened, then store in the fridge for up to 2 weeks.
This is best served cold as a 2 minute cream cheese and pepper jelly appetizer. This also makes a great addition to a charcuterie board or gifts to friends and family around the holidays.