Sweet And Spicy Pepper Jelly Recipe

About this recipe

A vibrant jelly made with green and red peppers, perfect for adding a sweet and spicy kick to your dinner table. This Jain-friendly recipe avoids root vegetables and is ideal for solution seekers looking for a unique condiment.

Ingredients

• 250 g Organically Grown Green Capsicum
• 125 g Red Bell Pepper (Lal Shimla Mirchi)
• 1 ltr Real Fruit Power Pomegranate Juice (1 L)
• 1 kg Whole Farm Grocery Sugar (Packet)
• 5 kg Whole Farm Grocery Sugar (5 Kg)

Instructions

1. 1. Finely chop 3 green peppers and 3 red peppers, ensuring no seeds remain.
2. 2. In a large kettle, combine 1 1/2 cups cider vinegar, 6 1/2 cups sugar, and the chopped peppers.
3. 3. Bring the mixture to a full boil over medium heat, stirring occasionally to dissolve the sugar completely.
4. 4. Once boiling, strain the mixture through cheesecloth into a large bowl to remove solids.
5. 5. Return the strained liquid to the kettle and add 6 1/2 cups sugar.
6. 6. Bring the mixture back to a full boil, stirring constantly for 1 minute to activate the sugar.
7. 7. Remove the kettle from heat and add 1/2 cup of pomegranate juice for a vibrant appearance.
8. 8. Carefully pour the hot jelly into sterilized small glass jars, leaving some space at the top.
9. 9. Allow the jelly to cool slightly, then seal the jars with melted paraffin wax to preserve freshness.