| Pepper Jelly
1 1/4 cup of chopped green hot pepper*
1 1/2 cup of chopped green sweet pepper*
6 1/2 cups of sugar
1 1/2 cup of white vinegar
1 bottle liquid pectin (certa)
Red or green food coloring
|
|
Mix peppers, sugar and vinegar; boil 10 minutes. Add green or red food coloring. Add pectin; boil 5 minutes. Strain, pour in hot jar and seal. Makes 6 jars. *NOTE: It can be made mild by using 3/4 cup chopped green hot pepper; 2 cup chopped green sweet pepper. If want red jelly used; red hot pepper 1 1/4 cup or 3/4 cup; red sweet pepper, 1 1/2 cup or 2 cup; and use red food coloring.Green Pepper Jelly
3 large green peppers, seeded
1 1/2 cup of white vinegar
6 1/2 cups of sugar
1/4 cup of fresh hot pepper or 2-4 tbsp. dried red pepper
1 bottle Certo
3-4 drops green food coloring
Put hot pepper and green chopped peppers in blender. Add a little vinegar and blend. Pour into saucepan. Add rest of vinegar and sugar. Bring to fast boil. Add Certo. Stir 1 minute. Bring to boil again. Skim foam. After it boils 1 minute add food coloring. Remove from heat and cool. Makes 7 (8) 1/2 pints. Pepper Jelly
3/4 cup of ground sweet green peppers
1/4 cup of ground seeded jalapeno pepper with juice
6 1/2 cups of sugar
One 6 ounce bottle of fruit pectin
Green coloring (optional)
1 1/2 cup of cider vinegar
Combine peppers; divide in half and set aside. Put sugar, vinegar, 1/2 of peppers and juice in blender and blend thoroughly. Cook mixture in saucepan 10-15 minutes. Add remaining peppers, juice and pectin. Stir and cook for 4 minutes. Add coloring. Pour into hot, sterilized jars and seal. Louisiana Pepper Jelly
1 cup bell peppers
6 1/2 cups sugar
One 6 ounce bottle of Certo
1/2 cup hot peppers
1 1/2 cups apple cider vinegar
Clean and seed peppers. Grind raw peppers together. Pour ground peppers into pot, add sugar and vinegar. Dissolve over medium heat. Boil for 8 minutes, cool for 10 minutes. Add pectin and pour into jars. |
