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.