Sparkling sweet pepper jelly from The Complete Book of Small-Batch Preserving, Second Edition: Over 300 Recipes to Use Year-Round by Ellie Topp and Margaret Howard

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

  • Eat Your Books

    See recipe for variations.

  • averythingcooks on August 24, 2024

    I made the Hot Pepper variation (which simply replaces some of the sweets with jalapenos). As has happened before with this type of jelly, the peppers gravitated to the top of the jars before the jelly sets but my experience has been that they will easily stir down after opening the jar. The predicted yield was very close with 3 x 250 mL jars for the canner & a partial 125 mL jar heading into tonight's glazed meatballs. A quick taste confirms this is a nice jelly.

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