Introduction: Stove Top Hot Pepper Jelly

By My Recipe Journey
About: I love to try unique recipes that I find on the Internet! It's been my obsession since 2008. I try at least 4 new recipes per week! I also photograph and blog about the recipes I've tried! So please stop by my…
FOR MORE INFO ON THIS RECIPE GO HERE...http://myrecipejourney-lillian.blogspot.com/2012/07/stovetop-hot-pepper-jelly.html

Makes about 1 1/2 cups jelly, depending on cooking time and how much volume you choose to reduce

1 red pepper, diced

1 green pepper, diced

2 small jalepeno peppers, diced

1 cup apple cider vinegar

2 cups sugar

Combine all ingredients in a large saucepan and cook mixture over medium-low heat until the mixture has reduced by half. (This took about 25 minutes for me, but in the future, I will stop cooking after about 20 minutes, since the jelly is quite thick. It’s hard to tell when it’s boiling and bubbling how thick it will be after it has been jarred and has cooled). Carefully pour the mixture into a glass jar or suitable container with a lid. I store my jelly in the refrigerator and surmise it will last for many weeks; use common sense.

Notes: J’s recipe Venezuelan Red Pepper Jelly calls for 1 red pepper, 1/2 cup vinegar, 1 cup sugar. Cut peppers as desired (julienne, small cubes, diced). Cook until reduced by half. Since I doubled the quantity of peppers, I doubled the vinegar and sugar amounts. I also used red, green, and jalepeno and her recipe calls just for red peppers.

From the Averie Cooks Blog