{Pepper Jelly}



Happy Monday! Is it just me or is every weekend going by faster and faster? Maybe because they’ve been filled recently with fun, but I feel like its a whirlwind until my alarm starts going off Monday morning! (Today was one of those days!)

Last night I ventured in Del Ray, Alexandria and had dinner at the cutest little restaurant, Evening Star. It’s located right on Mt. Vernon which is seriously just little a small town’s Main Street! We ordered fried brie and pepper jelly to start… My mouth is watering just thinking about it! Which also got me thinking that I want to try to make pepper jelly and thanks to Pinterest, I’m going to try this recipe! It doesn’t seem too hard!

Makes 5 to 6 half pints:

1/2 cup finely minced hot red pepper
1 cup finely minced green bell pepper
1 1/2 cups apple cider vinegar
6 1/2 cups sugar
2 pouches liquid pectin

Combine the peppers, vinegar, and sugar in large saucepot. Bring to a boil over high heat. Reduce heat, and boil gently for 5 to 7 minutes.

Remove from heat. Stir in the pectin and ladle into sterilized jars, leaving 1/4 inch headspace. Adjust two-piece caps, and process ten minutes in a boiling-water canner.




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