Exeter Produce Homemade Red Pepper Jelly

Ingredients

3 cups finely chopped red bell pepper
1 cup finely chopped green bell pepper
1/4 cup finely chopped jalapeño pepper
1 cup apple cider vinegar
1 1/2 (1.75 ounce each) packages SURE-JELL powder pectin* (This means one full package plus one half pacakge of pectin.)
5 cups white sugar
Red Pepper Jelly Appetizer:
8 ounces cream cheese
1 box crackers

Method

Begin by sterilizing six 8-ounce canning jars and lids according to the manufacturer’s instructions. Begin heating your water in a hot water canner for processing.

Place the red bell peppers, green bell peppers, and jalapeño peppers into a large saucepan over high heat. Mix in the apple cider vinegar and Sure-Jell pectin. Bring the mixture to a rolling boil while stirring constantly. Then, quickly stir in the sugar. Return to a rolling boil and boil for 2-3 minutes. Remove from the heat and skim off any foam.
Then, quickly ladle the jelly into your prepared jars, filling each to 1/4 inch from the top. Cover with flat lids; then screw on the bands tightly.
Place the jars into the canning rack, and slowly lower the jars into the canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil and process for five minutes.
Remove the jars and allow them to cool completely.
To serve the Red Pepper Jelly Appetizer Simply, place the block of Cream Cheese on a plate. Then, spoon the red pepper jelly on top of the cream cheese. Serve with crackers.
Notes
*Often times I will add the extra 1/2 pack of pectin to ensure my jelly gets firm.

Traditionally, this recipe only requires one package. I’ve updated the recipe to include 1 1/2 packs for more foolproof results.