Muh's Pepper Jelly

By Chef Lisa
April 27, 2015
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Muh's Pepper Jelly

Author Notes: Because of the colors, this was always made around Christmas and served with cream cheese and crackers. I've copied it just as she wrote it. Note her motherly tone: "Wear gloves when grinding the peppers. DO NOT FORGET!"Chef Lisa

Makes: about 5 pints

  • 6 1/2 cups sugar
  • 1 1/2 cups apple cider vinegar
  • 1/4 cup ground red hot peppers (like poblano), seeds discarded
  • 3/4 cup ground green bell peppers, seeds discarded
  • 1 bottle fruit pectin, like Certo
  1. Combine the sugar, vinegar, and ground peppers in a saucepan. Boil for 10 minutes.
  2. Add certo and stir well.
  3. Pour into sterilized jelly jars and keep in the refrigerator for up to 6 months.

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