Chrysta 10 min. 15 min.

In the South, I’m pretty sure we make homemade jelly and preserves just so we can have an excuse eat more cornbread and biscuits.

As a compliment to the cornbread recipe we created on Dishing on Movies, here is the perfect recipe to make a small 8oz serving of this “Emerald City” green pepper jelly.



1.5 ounces of chopped Green Bell Pepper

.5 ounces of Jalapeño Pepper

2 tsp lime juice

2.5 ounces Apple Cider Vinegar

1 1/2 cup Granulated White Sugar

1 ounce of pectin, powdered

optional:  1-2 drops of green food coloring.



1.)  In a blender, mix peppers, lime juice, sugar, and vinegar together until peppers are finely chopped.

2.) Put blended ingredients into a sauce pot over medium-high heat.  Bring to a boil.

3.) Once mixture has boiled for 1 minute, slowly stir in pectin unti completely dissolved.

4.) Remove from heat.  Pour into a measuring cup and let sit for 1 minute.

5.) Skim any foam from top.

6.) If you desire food coloring, stir in at this step.  You will add until desired colored is reached, which is based on personal preference.  I say about 1-2 drops.

7.) Let sit on the counter until room temperature, then refrigerate for 4 hours, or until jelly has set.  To expedite this gelling process, you can place jar into freezer until set.



For safety, I should note that this jelly recipe is meant to be eaten within 2 weeks because we don’t sterilize or boil jars.  If you’d like to make jelly to preserve for several months, you want to use the standard canning procedures.