Hot pepper jelly #2

Yield: 1 Servings

Measure Ingredient
5 mediums Sized jalapeno peppers
2 smalls Green bell peppers
1 small Red bell pepper
6 cups Usgar
2 cups Cider vinegar
1 \N Bottle (6-oz) liquid pectin or-
2 packs (3-oz) liquid pectin
3 drops Red or green food coloring; more or less (optional)
6 \N Half pint canning jars or jelly jars

From: arielle@... (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.



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