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Pickling & Jelly
Jelly2

Cullen's Five Pepper Jelly

Commander's Five-Pepper Jelly
1 each red, yellow, and green bell peppers
1 jalapeno
1/4 tsp. black pepper
3 oz. honey
6 oz. white vinegar

1. Remove seeds and inner membrane from bell peppers and jalapeno, and cut into small dice.

2. Dissolve honey into vinegar in a saucepan over medium heat. Reduce until sticky.

3. Add the peppers and cook until the peppers are soft. Add salt to taste.

4. Pack what will not be used immediately in sterilized canning jars in the standard way

Truth alone wounds.