I may not have my own vegetable garden this year but there are plenty of fresh vegetables around either from our CSA or from the many Farmer’s Market’s in the area. I’m slowly working on replenishing my pantry after our cross-country move. So far I’ve made Strawberry Fig Jam and my very popular Rhubarbeque Sauce. Recently I made Sparkling Sweet Pepper Jelly. I’m looking forward to serving it this winter over cream cheese with crackers. You can use any color peppers to make this pepper jelly. I like to use a combination of sweet red, orange and yellow peppers. The pieces of red, yellow and orange pepper sparkle like jewels in the delicious jelly.
The recipe only makes 3 ½ cups so it won’t fill your pantry. If you can it in small jars you will have enough to give a few jars away as gifts.
Sparkling Sweet Pepper Jelly
½ cup each: evenly diced sweet red, orange and yellow pepper
¼ cup white wine vinegar
3 cups sugar
1 pouch liquid fruit pectin
Combine the peppers, vinegar and sugar in a medium stainless steel saucepan. Bring to a full boil over high heat and boil hard for 1 minutes, stirring constantly. Add the pectin; return to a boil and boil rapidly for 1 minute. Remove from the heat.
Ladle into sterilized jars and process in your water bath canner as per instructions.
If you prefer a Sparkling Hot Pepper Jelly use 2 jalapeno peppers, seeded and diced to replace the yellow or orange pepper.
This winter when the weather is cold outside we will enjoy this sparkling sweet pepper jelly in front of the fire. It will be perfect served with a slice of cheddar cheese on a cracker or with a little cream cheese.