Red Pepper Jelly

 This is my all time favourite Red Pepper Jelly........basically I can inhale the whole thing. I love it on toast or crackers with some whipped cream cheese and then slather this Red Pepper Jelly on top....yummm. It's great as an appetizer or I sometimes have it for breakfast or just a snack.

I got this recipe from a lil' friend Anna who has since passed away. She use to be in my Calligraphy class that I took once a week to keep busy with myself. She was such a sweet lil' old lady but managed to come to classes even though she felt under the weather. One day she brought this jelly in for some treats the class was having and wouldn't give this recipe out to nobody...said it was her Mom's. But one day she gave me a sheet with some Calligraphy that she had done and said this was for you.......there it was the Red Pepper Jelly she had written it out for me.

Ever since my Mom, Aunt and I would make it yearly..........now I just make it for my family, and of course a few hand-outs.

  RED PEPPER JELLY

2 cups red peppers (I use red bell or shepherd peppers when in season)
5 1/2 cups sugar
1 cup white vinegar
1/3 cup fresh lemon juice
2 packages of liquid fruit pectin (3 oz. each)


Grind peppers to a pulp in food processor.
Measure pulp and juice.

Put peppers, lemon juice, sugar and vinegar in saucepan and rapidly bring to a boil and stir.
Stir constantly or it will stick.

Take away from heat; immediately on reaching the boiling point and let stand 15 minutes.

Put back on heat, and bring to a boil for 2 minutes...stirring.

Remove from heat..........Add pectin.

Skim with a metal spoon the foam and stir occasionally for 5 minutes on a low simmer.

Ladle into sterilized 1 cup jars or 1/2 cup jars and seal tight. Water bath for 10 minutes.

Let stand for 2 weeks and ready to slather on anything. :-)

Makes 8......1 cup jars.

Thanks for stopping by.......appreciate any comments.