| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Canning |
28 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Green pepper; minced |
| 1/2 |
c |
Hot green pepper; minced |
| 7 1/2 |
c |
Sugar |
| 1 1/2 |
c |
Vinegar (5% acidity) |
| 2 |
pk |
Liquid pectin (3-oz) |
INSTRUCTIONS
Recipe by: Southern Living Preparation Time: 0:15 Combine first 4
ingredients in a Dutch oven; bring to a boil. Boil 6 minutes, stirring
frequently. Stir in pectin; continue boiling 3 additional minutes,
stirring frequently. Remove from heat, and skim off foam with a metal
spoon. Quickly pour hot jelly into hot sterilized jars, leaving 1/4-inch
headspace; wipe jar rims. Cover at once with metal lids, and screw on
bands. Process in boiling-water bath 5 minutes. Yield: 7 half pints.
Posted to MM-Recipes Digest V4 #123 by novmom@juno.com (Angela [lynn]
Gilliland) on May 01, 1997
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