Yield: 1 Servings
|2 \N||Green bell peppers|
|2 \N||Red bell peppers|
|2 \N||Yellow bell peppers OR any combination of the above|
|4 \N||Habanero or Scotch Bonnet peppers OR|
|6 \N||Jalapeno peppers|
|2 cups||WELCHES White Grape Juice|
|1 cup||HEINZ cider vinegar|
|¼ cup||Fresh lemon juice|
|2 \N||Pouches CERTO (DO NOT SUBSTITUTE)|
Seed and devein peppers. Chop very finely, or grind with coarse plate installed, or process in food processor. You want a very fine chop but not pureed. Cook chopped peppers in the grape juice, bringing first to boil and then simmer 10 minutes. Strain through a very fine sieve or through several thicknesses of cheesecloth. Return 1 cup of the cooked pulp to the pan.
Return the strained juice to the pan. Add the cider vinegar, and sugar.
Bring to a hard boil. Add the lemon juice and CERTO. Stir well. bring back to a hard boil; boil 1 minute. Remove from heat and skim. Pour into hot, sterilized jelly glasses; seal, and place in a boiling water bath for 10 minutes. Remove; cover with a towel until cooled.
Serving Ideas : Serve with cream cheese and crackers NOTES : The grape juice can be substituted with apple, peach, or pear juices prepared for jelly making. See your canning book.
Recipe by: Southern Touch Foods Modified by Charles Posted to CHILE-HEADS DIGEST V4 #027 by Judy Howle <howle@...> on Jul 20, 1997