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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