6 cups sugar
1 1/2 cups apple cider vinegar
1 cup minced green bell pepper
1/4 to 1/2 cup minced hot peppers,
One 6-ounce bottle liquid pectin
(Note that the peppers can either be ground in a food
grinder or minced in a food processor. Measure the peppers to the above portions
after grinding or blending, and be sure to include the juice.)
In a saucepan, bring the sugar and vinegar to boil and cook the mixture
5 minutes. Add both peppers and juices, bring again to boil and boil an
additional minute. Then add the liquid pectin and boil rapidly for 1 more
minute. Remove from heat and skim off foam if necessary. Pour into
sterile jars and seal. Makes 3 1/2 pints.
1 cup cored and ground
sweet red or green peppers, with the seeds
1/2 cup cored and ground long hot or green peppers (see note)
6 1/2 cups sugar
1 1/2 cups white vinegar
1/4 teaspoon salt, if desired
1 bottle (6 ounces) fruit pectin
Red or green food coloring, optional
1. Combine the sweet
peppers, hot peppers, sugar, vinegar, and salt in a saucepan. Simmer about 10
minutes, stirring occasionally.
2. Strain or not, as desired, and return mixture to the saucepan. If strained,
the solids are good as a relish. Pour in the pectin and bring to the boil. Stir
in the food coloring. Pour into sterilized half-pint jars and seal with
paraffin. Store in a cool place.
Note:
If long hot peppers are not available, drained tinned jalapeño peppers,
available in many supermarkets, may be substituted according to taste.
I’m a pessimist because of intelligence, but an optimist
because of will.
- Antonio Gramsci