| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jelly | 1 | Servings | ||
INGREDIENTS
| 5 | md | Sized jalapeno peppers |
| 2 | sm | Green bell peppers |
| 1 | sm | Red bell pepper |
| 6 | c | Usgar |
| 2 | c | Cider vinegar |
| 1 | Bottle (6-oz) liquid pectin or- | |
| 2 | pk | (3-oz) liquid pectin |
| 3 | dr | Red or green food coloring; more or less (optional) |
| 6 | Half pint canning jars or jelly jars |
INSTRUCTIONS
From: arielle@taronga.com (Stephanie da Silva) Date: Mon, 8 Nov 1993 12:57:55 GMT From a pamplet I got from Shepard's seeds. Wear rubber gloves ans split open the hot peppers; remove and discard seeds and coarsley chop peppers. Repeat with bell peppers. Place all the peppers in a blender or food processor and puree until liquified. In a large pot combine the pureed pepper with the sugar and vinegar over high heat. Bring to a rolling boil, stirring ocnstantly, add the pectin, and return to a rolling boil. Boil for exactly one minute. Remove from heat, add coloring if desired, skim and immediately pour into half-pint jars; complete the seals by boiling water bath processing for 10 minutes or sealing with paraffin wax. REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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