👩‍🍳 Instructions
Combine peppers, sugar, and vinegar in a saucepan over medium-high heat.
Bring to a boil, stirring until sugar dissolves.
Add pectin and boil for 1–2 more minutes.
Remove from heat and let cool slightly.
Stir and ladle into sterilized jars (peppers may float—stir before filling).
Seal and refrigerate. Keeps for up to 3 months.
This recipe makes about 3 cups of jelly and is a crowd-pleaser when paired with cream cheese.
Want a version with habaneros or a low-sugar option? I can help with that too!
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