Asian Pepper Jelly


  • ¼ teaspoon red food coloring
  • 2 (3 ounce) pouches liquid fruit pectin
  • ½ cup water
  • 2/3 cup distilled white vinegar
  • 2/3 cup Kikkoman Sweet & Sour Sauce
  • 6 cups sugar
  • ½ cup chopped green bell pepper
  • + 1 more ingredients
    • 1 (3.5 ounce) can whole jalapeno peppers

1. Rinse jalapeno peppers; discard stems, blackened skin and about 1/2 of seeds*. Place in food processor or blender container; add green pepper. Cover and process until finely chopped; turn out into Dutch oven or large stock pot. Stir in sugar, sweet & sour sauce, vinegar and water. Bring to boi...

View full recipe at SpringPad


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