| 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.
A Message from our Provider:
“Where love is, God is. #Henry Drummond”