Recipe Categories
Pickling & Jelly
Jelly2
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 jalapeņo peppers, available in many supermarkets, may be substituted according to taste.