Unusual green pepper jelly

Yield: 6 Servings

Measure Ingredient
6 larges Green peppers
1½ cup Vinegar; divided
1 teaspoon Crushed red pepper
6 cups Sugar
½ teaspoon Salt
2 packs Liquid fruit pectin; 3-oz ea

Seed peppers, and chop coarsely. Place half of chopped peppers and ¾ cup vinegar in container of electric blender; process on high speed until smooth. Repeat with remaining chopped peppers and vinegar. Combine pureed peppers, red pepper, sugar, and salt in a large Dutch oven; bring to a boil, and add pectin. Cook, stirring often, for 30 minutes or until mixture sheets from a metal spoon.

Quickly pour jelly into sterilized jars, leaving ½-inch headspace.

Cover at once with a ⅛-inch layer of paraffin. Cover with metal lids, and screw metal bands tight. Serve with cream cheese on crackers as an appetizer. From Southern Living, June, 1982.

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