Pepper Jelly #2|
Hot Pepper Jelly #2
5 md Sized jalapeno peppers
2 sm Green bell peppers
1 sm Red bell pepper
6 c Usgar
2 c Cider vinegar
1 Bottle (6-oz) liquid pectin
2 pk (3-oz) liquid pectin
3 dr Red or green food coloring;
-more or less (optional)
6 Half pint canning jars or
From: firstname.lastname@example.org (Stephanie da Silva)
Date: Mon, 8 Nov 1993 12:57:55 GMT
From a pamplet I got from Shepard's seeds.
Wear rubber gloves ans split open the hot peppers; remove and discard seeds
and coarsley chop peppers. Repeat with bell peppers. Place all the peppers
in a blender or food processor and puree until liquified.
In a large pot combine the pureed pepper with the sugar and vinegar over
high heat. Bring to a rolling boil, stirring ocnstantly, add the pectin,
and return to a rolling boil. Boil for exactly one minute.
Remove from heat, add coloring if desired, skim and immediately pour into
half-pint jars; complete the seals by boiling water bath processing for 10
minutes or sealing with paraffin wax.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,