Mild Hot Pepper Jelly

Name: Mild Hot Pepper Jelly
Yield: Makes 5 eight-ounce glasses, plus a “taster”
Ingredients: 2 drops red plus 3 drops yellow food coloring (optional); 1 bottle (6 ounces) liquid pectin; 5½ cups sugar; ½ teaspoon salt; 2 cups cider vinegar; Enough small, fresh hot peppers, seeded, deribbed, and coarsely chopped, to make about ½ cup (about 12, depending on their size); 3 medium sweet green peppers, seeded, deribbed, and chopped or ground (to make 1⅔ cups, with juice)

Preparation info

Makes
5
eight ounce glasses, plus a “taster”

Difficulty
Medium

Appears in

Better Than Store-Bought

By Helen Witty and Elizabeth Schneider

Published 1979

About

Only medium-hot, this jelly is for those who love sweet-tart-spicy accompaniments for cold meats, or as a companion for salty crackers and Cream Cheese.

The color of the jelly is amber by courtesy of food coloring, which is optional. If a drab-looking jelly is preferable to using coloring, by all means omit the tint. The pectin is essential—peppers, unlike citrus fruit and apples, contain none.

Ingredients

Preserve
Gluten-free
Vegan

Ingredients

Method