SSP Pepper Jelly

3 cups Peppers (prepared)

7 1/2 cups Sugar

4 1/4 fl. oz. Water

1 3/4 cup Cider Vinegar

1/3 cup SSP

~ To prepare, cut peppers in half and discard seeds and stem. Cut them into small pieces. You can also use a food processor. ~

Pepper choice: You can mix up the type of peppers used based on flavor and color. In general, bell peppers would be the base peppers used with a smaller amount of jalapeno or habanero type peppers. For example, 2 cups bell peppers and 1 cup jalapeno peppers. Food coloring may be added if desired. 

Peach Pepper Jelly

2 cups Peaches (finely chopped/crushed)

1 cup Bell Peppers (de-seeded and finely chopped)

1 cup Jalapeno Peppers (de-seeded and finely chopped)

1 cup Cider Vinegar

6 3/4 cups Sugar

1/3 cup SSP

Cooking Instructions For Both:

Add prepared peppers and vinegar to a 6 quart pot. Begin heating on high an stir in SSP pectin mix. Bring to a boil for 30 seconds. Stir in half the sugar and bring back to near boil, and then stir in remaining sugar. Bring to a boil for one minute. Remove from heat and begin filling jars immediately. Invert the jars 8 oz., or smaller jars for 10 minutes. More than 8 oz. jars leave inverted for 15 minutes. This will help prevent the peppers from floating to the top. Respectively adjust inversion time if you find jelly setting faster or slower. 

Yield: 8 - 8oz. Jars