Green Pepper Jelly

I love the jewel tone of the green pepper jelly. I've been passing out jars to friends, all of whom are as amazed as I am at the zesty flavor.

Summertime brings with it an entirely new way of cooking, and while it isn't summer here yet, the record high temperatures make it feel as if it were.  So I look for easy recipes that make use of local produce and healthy, but satisfying snacks.  In order for a snack to satisfy me it has to have a lot of taste.  So today I decided to give Paula Deen's recipe for green pepper jelly a try.  This is a product that I generally buy at the store and always have on hand because of its versatility.  I mean, what is easier when people drop in unexpectedly than opening a jar, unwrapping a brick of cream cheese, and pairing these with a box of Wheat Thins?

I was STUNNED at how easy to make and delicious this was, and this is high praise from a jelly-making rookie like me.  It is a real no-fail recipe, so don't hesitate to give it a try.  I can hardly wait for my pepper plants to begin bearing because I'm going to make more of this.  Lots more!


Green Pepper Jelly by Paula Deen

3/4 cup chopped green bell pepper

1/4 cup chopped fresh hot green pepper, such as Jalapeno or serrano

1 1/2 cups apple cider vinegar

6 cups sugar

4 ounces pectin (recommended: Certo)

4 drops green food coloring

Special Equipment: 6 (1/2-pint) canning jars with lids

Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Remove from heat and add pectin and food coloring. Pour into sterilized jars and seal*.

*Cook's Note: Follow USDA guidelines for proper sterilization and canning procedures.

I couldn't wait for it to cool to try it and found it is seriously better than any I've ever bought at the store.

This is linked to:

Paula Deen Celebrity Cook Along 
@ Happier Than a Pig in Mud
and
The Tablescaper for
Seasonal Sundays