Hot Green Pepper Jelly.
Hot Green Pepper Jelly.
INGREDIENTS
3 large Bell Peppers – seeded and cut into chunks
24 fl.oz (700ml) Cider vinegar
12 Green Chillies – leave seeds in, just cut off the stem
2 1⁄2 fl.oz (80ml) Water
5lbs (2.3kg) Sugar
2 Bottles of Certo
![green-pepper-jelly-made-using-certo-liquid-pectin-for-a-consistent-set](https://certo.co.uk/wp-content/plugins/phastpress/phast.php/c2VydmljZT1pbWFnZXMmc3JjPWh0dHBzJTNBJTJGJTJGY2VydG8uY28udWslMkZ3cC1jb250ZW50JTJGdXBsb2FkcyUyRjIwMjIlMkYxMCUyRmdyZWVuLXBlcHBlci5qcGcmY2FjaGVNYXJrZXI9MTcwMTE2NjU3My0xMDM1ODEmdG9rZW49ZGZlODNkZDMxMTRlN2EwMw.q.jpg)
METHOD
- Liquidise all ingredients except the sugar and Certo.
- Place in a large saucepan, add the sugar and boil rapidly for 8 minutes.
- Remove from the heat, strain, add Certo and a few drops of green colouring if desired.
- Stir well, pour into jars and seal.
MAKES 7lb OF JELLY.
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