Hot Pepper Jelly
Source of Recipe
Aunt Saunny
4 large green bell peppers
1/2 cup fresh hot red peppers, about 12, or 4 tablespoons crushed dried
red pepper
7 cups sugar
1 1/2 cups white vinegar
Green food coloring
2 bottles liquid pectin, (6 ounces each)
In a large pot, place peppers that have been ground fine, (use juice
and pulp), sugar and vinegar. Bring to a full boil; reduce heat to low
and simmer 10 minutes. Add green food coloring and pectin. Stir well.
Bring mixture to a boil over high heat; reduce heat and boil 1 minute.
Remove from heat and pour mixture into hot, dry, sterilized half-pint
jars, leaving a scant 1/4-inch head space. Seal immediately. Process in a
hot water bath for 15 minutes; remove jars and let cool upright. Makes 8
pints.
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