| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts, Spices, Jams |
6 |
Servings |
INGREDIENTS
| 5 |
|
To 6 red bell peppers |
| 1 |
c |
Cider vinegar |
| 1/2 |
|
Lemon juice |
| 5 1/2 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1 |
ts |
Chili powder |
| 6 |
oz |
Liquid pectin |
INSTRUCTIONS
Makes eight eight-oz. jars.
Wash and seed peppers; chop in food processor or grind in blender or meat
grinder. Add enough pepper pulp to the vinegar and lemon juice to make four
cups. Mix in a large kettle with sugar, salt, and chili powder. Bring to a
full rolling boil, stirring constantly. Remove from heat and add liquid
pectin. Return to heat and boil hard for 1 minute; turn heat down to
simmer. Stir and skim off foam for 5 minutes more as mixture boils gently.
Pack in hot sterilized 8-ounce jars; seal and let cool on counter top.
Store in refrigerator up to 1 year.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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