Red Pepper Jelly
“From Gail Marginelli. Serve as a condiment with meat or spoon over cream cheese for an appertizer. One brick of cream cheese with red pepper jelly and another with pesto on top and you have an instant holiday party.”
Ingredients
12 large red peppers
1 tsp. salt
2 cups white vinegar
3 cups sugar
Directions
Finely chop peppers and place them in a bowl. Sprinkle with salt and let stand overnight in refrigerator.
Drain well and add them to vinegar and sugar.
Cook together for 5 minutes.
Seal in sterilized canning jars.
