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About 5 (1-cup) jars or 80 servings, 1 Tbsp. each
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Substitute 1 lb. jalapeno peppers for the bell peppers. Or, use half of each kind of pepper.
To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight- edged knife.
At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I found the directions difficult to understand. For example because I extracted the juice, I assumed the peppers were to be discarded. But your picture shows peppers in the jelly. That would have been nice to have in the instructions and in the jelly. sigh! I was puzzled by the reference to lemon juice but no direction to use it. My jelly did set up well. Any suggestions for my house which smells like vinegar and peppers.:):)
The directions in the insert are very poor. I'm not an expert Jelly maker, and I was unsure if I was to add the sugar before or after letting the peppers simmer for 15 mins. My jelly did not turn you, I need to add more pectin after it's been in jars. UGH! Instructions on how to tell when your jelly is set and what it is supposed to look like would help!
Instead of bell peppers, I opted for jalapeno peppers. Everyone in my famiy raved. This recipe has been added to my regular fall canning routine.