I have been on a jam and jelly making kick lately. Last week I posted about my Strawberry Vanilla Brown Sugar Jam and today I’m giving your my recipe for Sweet Pepper Jelly or Jam – I don’t really know which, all I do know is that is is delicious. I like it right on top of a gluten free cracker or you can mix it with some cream cheese if you aren’t dairy free. But I think one of the best things you can do with it is use it to jazz up some more traditional foods. I added some to our homemade BBQ sauce and it was brilliant. I also put it in our homemade baked beans. It added a sweetness and a little zing that was the perfect compliment to the beans. You can add it to almost anything that you would put peppers and sugar. I hope you love this as much as I do.
Print Sweet Pepper Jelly Recipe Author: Matthew’s Puzzle Recipe type: Jam Prep time: 15 mins Cook time: 10 mins Total time: 25 mins Ingredients
- 5 medium red bell peppers (can also use yellow or orange)
- 2 to 3 red cherry peppers (can substitute jalapenos if necessary)
- 2 cloves garlic
- 1½ cups apple juice (organic and unsweetened)
- ½ cup red wine vinegar
- 3 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 1 package regular pectin
- 3¼ cups sugar
- Prepare your canner and jars.
- In a food processor puree the peppers and garlic.
- In a large pot add the pepper mixture, the apple juice, vinegars and lemon juice.
- Whisk in pectin until it dissolves.
- Bring mixture to a boil over high heat.
- Add the sugar and return to a full boil, constantly stirring.
- Pour into jars and can as normal (10 minutes in boiling water).
