CATEGORY |
CUISINE |
TAG |
YIELD |
Fruits |
Dutch |
Canning |
6 |
Servings |
INGREDIENTS
6 |
lg |
Green peppers |
1 1/2 |
c |
Vinegar; divided |
1 |
ts |
Crushed red pepper |
6 |
c |
Sugar |
1/2 |
ts |
Salt |
2 |
pk |
Liquid fruit pectin; 3-oz ea |
INSTRUCTIONS
Seed peppers, and chop coarsely. Place half of chopped peppers and 3/4
cup vinegar in container of electric blender; process on high speed until
smooth. Repeat with remaining chopped peppers and vinegar.
Combine pureed peppers, red pepper, sugar, and salt in a large Dutch
oven; bring to a boil, and add pectin. Cook, stirring often, for 30
minutes or until mixture sheets from a metal spoon. Quickly pour jelly into
sterilized jars, leaving 1/2-inch headspace. Cover at once with a 1/8-inch
layer of paraffin. Cover with metal lids, and screw metal bands tight.
Serve with cream cheese on crackers as an appetizer. From Southern
Living, June, 1982.
Posted to MM-Recipes Digest V4 #121 by EUGF52A@prodigy.com (MR DAVID H
WIELAND) on Apr 30, 1997
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