Charlie's pepper jelly #2

Yield: 1 Servings

Measure Ingredient
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
5½ cup Sugar
2 cups WELCHES White Grape Juice
1 cup HEINZ cider vinegar
¼ cup Fresh lemon juice

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

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