6/9/08

Pepper Jelly

1 1/2 c. red wine vinegar
6 c. sugar
1/2 c. bell pepper (ground)
1/2 c. hot pepper (ground)
1 c. white raisins
1 box sure gel

Grind the peppers and raisins in a blender before cooking the pepper jelly--you need 1/2 c. of each kind of pepper once they are ground

In a sauce pan mix vinegar and sugar. Cook until sugar dissolves, then add the peppers, and raisins and bring it to a boil--then add the sure gel and cook for 3 mins.

approx. 7-8 small jars (decorative) per batch

You can use any peppers you want depending on how hot you want the pepper jelly. I use some sweet peppers and some hot peppers. (bell peppers, green or red, for the sweet and any pepper that is hot for your hot peppers)

What we eat our pepper jelly with:
***beans
***meat
***pour a jar over a block of cream cheese and serve it with crackers (a great appetizer)

2 comments:

Daniel and Cindy said...

I made the jelly last night, and it was yummy - a perfect compliment to the pork roast we had. Thanks for posting!

Mimi/Susan said...

This is the favorite family recipe and is a must at every big meal. I used 1/2 cup of sweet red bell peppers and 1/2 cup of green and red hot peppers. It made 8 small decorative jars. Consistency was like thin honey. This is a very sweet pepper jelly. I think I'm going to made another batch with mostly bell pepper so that the little ones can handle the heat and maybe it will be useful in getting green beans eaten! :)