This Southern hot pepper jelly has the perfect balance of sweet and spicy, and is great enjoyed on freshly baked biscuits!
3bell peppersone yellow, one red, one orange, all chopped up
1.75ozpackage fruit pectin
3/4cupwhite wine vinegar
Put the peppers, fruit pectin, and white vinegar in a saucepan, and heat on medium high to bring the mixture to a full boil. Boil for 5 minutes, stirring frequently. Add the sugar and bring the mixture back to a boil, and let it boil for 2 minutes until foamy and bubbly.
Remove the pan from the heat and pour into containers. Keep in mind the jelly will not set (gel up) until it’s completely cooled. Enjoy!
Note: It’s tempting, but don’t reduce the sugar in this recipe, or else your pectin won’t be able to set the jelly.