Sunday, November 21, 2010

Red Pepper Jelly

3-3/4 cup sugar
1 cup minced sweet red pepper
3/4 cup white vinegar
1-1/2 tsp. hot sauce (optional)
1 (3 oz.) pkg. liquid pectin

Combine first 4 ingredients in a deep 2-1/2 quart casserole.  Microwave at high 8 minutes, stirring after 6 minutes.  (We cooked the the jelly on the stove to a rolling boil)  Stir in pectin; microwave at high 2 to 2-1/2 minutes.  (We cooked on the stove for 2-3 more minutes)  Skim off foam with a metal spoon.

Pour mixture into jelly jars.  Cover with lids; invert 1 to 1-1/2 hours to disperse minced pepper. 

Makes 4 cups.

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