Pepper Jelly and Honey Cornbread

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Pepper Jelly

2 C. finely chopped red bell pepper
1 C. finely chopped green bell pepper
1/4 C. finely chopped jalapeno
1 C. apple cider vinegar
1 box pectin (1.75 ounce)
5 c. white sugar


Sterilize 6 canning jars (8oz), lids and rings.  Add water to large pot and place over high heat.

Fill a small sauce pan with water and place over high heat, bring to a full rolling boil.  (This is for the lids.  I like to boil the lids for about one minute before placing them on the jars)

After chopping all peppers dump them into a large sauce pan and place over high heat.  Add apple cider vinegar and pectin, stir well and bring to a full boil.  Quickly add sugar to pepper mix and stir.  Bring mix back to a full boil and let it boil for ONE minute.  Remove from heat and fill jars to about 1/2" from top.  After all jars are filled, use a wet paper towel to clean the rim of the jars (they have to be clean or they wont seal).  Carefully remove lids from small sauce pan of boiling water and place on jars, then twist on the rings until snug.

Place jars in your canner before the water comes to a boil.  Be sure that the water is covering the lids by about 1 inch of water. Once the water begins to boil set the timer for 5 minutes.

After boiling for 5 minutes carefully remove jars.   They will be very hot so put them out of the way to cool down.


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