Recipe Categories
Pickling & Jelly
Jelly2
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.