| 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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