Red Pepper and Garlic Jelly

Garlic is so healthy for you and this is a wonderful jelly that adds to any meat, sandwich, mix into a pasta salad, the options are unlimited! This is a preserve you will want on your shelf.


RED PEPPER AND GARLIC JELLY 3 x 250ml jars

1 C. finely chopped seeded red pepper
3 large cloves garlic, cut into thin slivers
¾ C. cider vinegar
3 C. granulated sugar
1 pouch liquid pectin

Prepare jars and lids.

In large, deep stainless steel saucepan, combine red peppers, garlic and vinegar. Stir in sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly for 1 minute. Remove from heat and quickly skim off foam.
Quickly pour hot jelly into hot jars leaving ¼ inch headspace.. Wipe rim, centre lid on jar and screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner for hot water bath, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes.

Remove jars, cool, do not disturb for 24 hours. Store.