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Foodgeek: |
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Rating: |
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Servings: |
4 pints |
Prep. Time: |
:30 |
Total Time: |
1:45 |
Ingredients: |
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2 md. red bell peppers, cored, seeded and chopped
3 jalapeno peppers, cored, seeded, and finely chopped
3 cups cider vinegar
6-1/2 cups sugar
2 pkg. (3 oz. each) liquid pectin
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Directions:
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Process peppers with 1 cup of vinegar in a food processor or blender until finely minced. Transfer mixture to a large stainless steel sauce pan; add remaining sugar and vinegar.
Set pan over high heat; bring to a boil and stir. Remove pan from heat and skim the surface. Stir in pectin and return the pan to heat; bring to a boil. Remove the pan from heat and skim the surface.
Pour the jelly into hot sterilized ½-pint preserving jars. Will keep for 6 months.
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Comments from pturner
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From My Great Aunt.
Yield 8 ½ pint jars.
Serve with cold ham or pork. Also good on crackers spread with cream cheese with dollop o jelly on top.
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