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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 12 |
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From a recipe on by Brent Thompson on 6/6/1996. I eat this on wheat thins with cream cheese and give it as holiday presents (only to people that I know love spicy foods). Ingredients:
3 orange bell peppers |
5 -10 habanero peppers, orange |
1 1/2 cups white vinegar |
7 cups sugar |
1 (3 ounce) package liquid fruit pectin |
Directions:
1. Remove stems, seeds and membranes from bell peppers.
2. Remove stems only from habaneros.
3. Put bell peppers, habaneros and vinegar in a food processor and process until smooth.
4. Combine pepper mixture and sugar in a non-corrosive pot.
5. Bring to a boil, reduce heat and simmer for 20 minutes.
6. Add pectin, bring to a full rolling boil that won't stir down. Boil for 1 minute.
7. Ladle into jars and follow proper canning procedures.
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