Sweet Red Pepper Jelly
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Makes about 6 half-pint jars.
Equipment
sharp knife or food processor
4 quart stainless steel sauce pan
wooden spoon
stainless steel spoon
6 to 8 jelly jars (1/2 pint size)
lids and bands
canning equipment
Ingredients
3 cups finely chopped Bellafina pepper (in food processor or hand-chopped)
1-1/2 cups apple cider or white vinegar
6-1/2 cups white sugar
4 ounces liquid pectin (not powdered)
10 or more drops red food coloring (optional)
Preparation
1. Add the bell pepper, vinegar, and sugar to the sauce pan. Bring to a rolling boil and cook for 6 minutes, stirring constantly.
2. Stir in the liquid pectin and continue to boil for 3 more minutes, stirring constantly. Skim off the white foam with with the metal spoon, and remove the pan from the heat.
3. Ladle the jelly into the sterilized jars, leaving a 1/2-inch head space. Insert the plastic spatula next to the glass and run it carefully around the edges to help remove any air bubbles. Wipe the rims clean. Seal and process in a boiling water canner for 5 minutes.