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