Red pepper and garlic jelly from Ball Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today (page 130) by Lauren Devine and Judi Kingry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on November 30, 2023

    I made this in the fall (& forgot to comment). This was my 1st use of liquid pectin and the rapid sequence of last minute events was a learning curve for sure. The peppers all seemed to float to the tops of the jars but when I used my 1st jar (glazed meatballs = a delicious use for this stuff) everything easily stirred down into the jelly. I will likely add this to next summer's canning list.

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