This recipe is adapted from "Blue Ribbon Winners - America's Best State
Fair Recipes" compiled by Catherine Hanley (published by Smithmark
Publishers, NY, NY, 1993) This recipe is from Vandy Bradow and won a blue
ribbon at the North Carolina State Fair.
Sterilize 8 half pint jars; keep hot until needed. Prepare lids as
manufacturer directs. In a large kettle, combine minced peppers, sugar and
vinegar. Bring to a boil. Remove from heat; let stand 5 minutes. Using a
metal spoon, skim off any foam. Increase heat to high. Return kettle to
heat and bring back to a full rolling boil that cannot be stirred down.
Stir in pectin and boil exactly 1 minute, stirring constantly. Remove from
heat and ladle into hot jars, leaving 1/8 inch headspace. Wipe jar rims and
seal with hot lids and screw bands. Invert jar 30 seconds, then stand
upright to seal. Makes about 8 half pint jars.
VARIATION: For a less assertive flavor, substitute sweet bell peppers for
part of hot peppers.
TIP: Wear rubber or plastic gloves while cutting hot peppers and do not
touch skin or eyes. To mince peppers, using a sharp knife, cut off tops and
slice lengthwise. Discard seeds and white membrane. Cut lengthwise in 1/8
inch strips, then cut very fine crosswise strips. Posted to CHILE-HEADS
DIGEST V3 #342 by Judy Howle <howle@ebicom.net> on Jun 01, 1997
A Message from our Provider:
“The biblical concept of love says no to acts of selfishness within marital and other human relationships. #R. C. Sproul”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!