This is the first year I made pepper Jelly but it won't be the last, everyone loves it!
I made regular and sugar free. If you replace the sugar equally for splenda it tastes amazing but does not turn into a jelly, more of a very thick liquid.
Kelli's Pepper Jelly
1 1/2 cups sweet red peppers put thru food processor to basically liquefy
1 1/2 cups vinegar
6 1/2 cups sugar (or Splenda for sugar free)
3 ounces liquid pectin
In a large pot combine peppers, vinegar, sugar (or Splenda) and bring to a boil, cook for 6 minutes, stirring constantly. Stir in liquid pectin and continue to boil for 3 more minutes, stirring constantly. Skim off foam and remove from heat. Ladle jelly into sterilized jars, leaving a 1/2 inch of head space. Seal and boil in pickling pot for 5 minutes.
Combine all ingredients in a large saucepan and bring the mixture to a boil, stirring frequently. Reduce heat and simmer 20 minutes, stirring occasionally. Ladle hot into sterilized jars, leaving 1/2 inch of head space. Boil in canning pot for 15 minutes.
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