Easy Pepper Jelly 

 

12 oz. finely chopped peppers of your choice  

2 Cups cider vinegar  

6 Cups sugar  

1- 3oz. Package of liquid pectin  

Add chopped peppers and cider vinegar to large pot and bring to boil. Slowly add  

sugar and bring to a boil for one minute. Add liquid pectin and boil hard for 10 minutes,  

stirring constantly. Immediately add to jars or saucepan-let sit overnight.  

 

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Cinnamon Supper Cake 

 

1 cup all-purpose flour 

1 1/2 teaspoons baking powder 

1/4 teaspoon salt 

1/4 cup shortening (we used unsalted butter) 

3/4 cup sugar 

1 egg 

1 teaspoon vanilla extract 

1/2 cup milk 

 

1 tablespoon butter 

3/4 cup confectioner's sugar 

1 tablespoon ground cinnamon 

 

 

Directions 

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch round cake pan. Sift together the flour, baking powder, and salt; set aside.  

 

2. In a large bowl, cream together the shortening and sugar until light and fluffly. Beat in the egg, then stir in the vanilla and milk. Beat in the flour mixture, just until incorporated. Pour batter into prepared pan. 

 

3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. While cake is still warm, spread with butter, and sift confectioners' sugar and cinnamon over the top. 

 

Pairs Wonderfully with Rhubarbie 

 

Click here to download all of the Spring Wine Trail Recipes