| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Charles, Jams & jell | 1 | Servings | ||
INGREDIENTS
| 2 | Green bell peppers | |
| 2 | Red bell peppers | |
| 2 | Yellow bell peppers OR any combination of the above | |
| 4 | Habanero or Scotch Bonnet peppers OR | |
| 6 | Jalapeno peppers | |
| 5 1/2 | c | Sugar |
| 2 | c | WELCHES White Grape Juice |
| 1 | c | HEINZ cider vinegar |
| 1/4 | c | Fresh lemon juice |
| 2 | Pouches CERTO (DO NOT SUBSTITUTE) |
INSTRUCTIONS
Seed and devein peppers. Chop very finely, or grind with coarse plate installed, or process in food processor. You want a very fine chop but not pureed. Cook chopped peppers in the grape juice, bringing first to boil and then simmer 10 minutes. Strain through a very fine sieve or through several thicknesses of cheesecloth. Return 1 cup of the cooked pulp to the pan. Return the strained juice to the pan. Add the cider vinegar, and sugar. Bring to a hard boil. Add the lemon juice and CERTO. Stir well. bring back to a hard boil; boil 1 minute. Remove from heat and skim. Pour into hot, sterilized jelly glasses; seal, and place in a boiling water bath for 10 minutes. Remove; cover with a towel until cooled. Serving Ideas : Serve with cream cheese and crackers NOTES : The grape juice can be substituted with apple, peach, or pear juices prepared for jelly making. See your canning book. Recipe by: Southern Touch Foods Modified by Charles Posted to CHILE-HEADS DIGEST V4 #027 by Judy Howle <howle@ebicom.net> on Jul 20, 1997
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