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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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This recipe is from Company's Coming Canning book. It is an easy excellent recipe. I double the jalapeno asked for and I like to leave wee flakes of peppers floating in the jelly. If I use red peppers I use a drop of red food dye and if green well, what else, green Ingredients:
1 1/2 cups red sweet peppers or 1 1/2 cups green sweet peppers, seeded,veins removed |
1/4 cup jalapeno, seeded,veins removed |
1 1/2 cups white vinegar |
6 ounces liquid pectin |
1 drop red food coloring or 1 drop green food coloring (optional) |
6 1/2 cups sugar |
Directions:
1. Combine peppers& vinegar in a food processor, blend until smooth& pour into a large pot.
2. Add sugar, Heat on medium-high heat, stir until sugar has dissolved.
3. Bring to a boil and boil 3 minutes.
4. Stir in the pectin return to full boil and boil hard for 1 minute, remove from heat& skim off the foam.
5. Add a drop or so of food coloring if desired.
6. Pour into hot sterilized half pint jats, Fill to 1/4 of top.
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