Five Pepper Jelly
Commander's Five-Pepper Jelly
1 each red, yellow, and green bell peppers
1 jalapeno
1/4 tsp. black pepper
3 oz. honey
6 oz. white vinegar
1. Remove seeds and inner membrane from bell peppers and jalapeno, and cut
into small dice.
2. Dissolve honey into vinegar in a saucepan over medium heat. Reduce until
sticky.
3. Add the peppers and cook until the peppers are soft. Add salt to taste.
4. Pack what will not be used immediately in sterilized canning jars in the
standard way
Truth alone wounds.
- Napoleon Bonaparte