I bought some red peppers with the thought of giving another try to making red pepper jelly. My first effort tasted lovely but the texture was like tar. Keeping in mind the disastrous batch I made in the fall, I went to the website of Mennonite Girls Can Cook for the recipe. Thanks to the ladies we now have great pepper jelly for Christmas! I was out of 250 ml jars, so I used the 500 ml jars instead. I made two batches and each batch gave me two 500 ml jars of jelly and some. The one thing you have to remember is never double a Certo recipe always cook it one batch at a time.

2 cups finely chopped red bell peppers
5 1/2 cups sugar
2/3 cup red wine vinegar
1/2 cup water
1/2 cup lemon juice
Tabasco Sauce to taste [optional]
1 pouch of liquid Certo

• Cut open and take seeds out of 2-3 red bell peppers.
• You can also add one hot pepper for more heat.
• Chop fine in food processor or blender.
• Place peppers, sugar, red wine vinegar and water in large dutch oven over high heat.
• Heat and stir until it boils.
• Remove from heat and let stand for 15 minutes.
• Place pot back on heat and reheat to boiling.
• Add lemon juice and liquid Certo and Tabasco Sauce stirring well.
• Bring to a full rolling boil and boil 1 minute.
• Cool 5 minutes, stirring occasionally.
• Remove all floating bits with a small sieve and discard.
• Pour into clean, hot 250 ml canning jars.
• Top with hot lids and screw bands.
• You do not need to put this in a hot water bath. As long as you use hot jars and hot sterilized lids they will stay sealed.
• Prepare a dry pack: line a basket or a box with tea towels.
• Encase the dry pack into an old quilt or several blankets and leave it to cool.
• By evening, the jars will have sealed.
• Store the jars in a cool, dark place for up to 2 years.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!