THIS STUFF IS FANTASTIC. It makes for delish sandwich spreads, makes for delish appetizers (when poured over cream cheese and served with crackers), it makes for delish main dishes ( a recipe or 2 to follow….some day), it makes for a delish dip with crackers or pretzels. PROMISE me you will make this or buy some next time you are in Shipshewana, please? I do not think you will regret it!!
* IF your jelly does not set up, just put the sealed jars in your pantry. You can still use it, it will just be a bit more liquidy, still having a delicious flavor. I had a batch that did not set, I put it away and a few weeks later ~ they had SET up!! (This recipe makes more of a “thickened “jelly” then a “firm” jelly, which makes for good dipping.) Fun.
* Yields about 3 1/2 pint size jars.
1 1/2 c. red bell pepper, chopped finely
1 1/2 c. green bell pepper, chopped finely
1 c. jalapenos, chopped finely
1 c. apple cider vinegar
1 box of Sure Jell
1/2 tsp. butter
5 c. sugar
Combine the peppers, vinegar and sure jell. Add the butter too, this will help it not to foam up. Bring to a full boil, stirring always. Add the sugar and stir well, bring back to a FULL boil, stirring always. Boil for a solid minute. Stirring constantly or it may burn. (Skim off any foam there might be.) Put into pint size jars. Process 15 minutes.
Recipe from Kelly.