1 c Cored and ground sweet red-or green peppers, with the seeds 1/2 c Cored and ground long hot red or green peppers -(see note) 6 1/2 c Sugar 1 1/2 c White vinegar 1/4 teaspoons Salt, if desired 6 oz (1 bottle) fruit pectin Red or green food coloring-(optional)
Combine the sweet peppers, hot peppers, sugar, vinegar, and salt in a saucepan. Simmer about 10 minutes, stirring occasionally.
Strain or not, as desired, and return mixture to the saucepan. If strained, the solids are good as a relish. Pour in the pectin and bring to the boil. Stir in the food coloring. Pour into sterilized half-pint jars and seal with paraffin. Store in a cool place.
YIELD: 8 to 10 half-pints
NOTE: If long hot peppers are not available, drained tinned jalapeno peppers, available in many supermarkets, may be substituted according to taste.
Post by carnation037 on Sept 27, 2002 11:47:48 GMT -6
Hot Pepper Jelly
1/2 c. jalapeno peppers, coarsely chopped 1 1/2 c. cranberry juice thingytail 1 c. vinegar 5 c. sugar 1 liquid fruit pectin, in a foil pouch
Wash hot peppers, cut off stem and halve the peppers, remove membrane and seeds. Put peppers in a blender/ food processor and blend off and on a couple of times until the peppers are coarsely chopped. In a medium saucepan combine peppers, cranberry juice, and vinegar. Bring to boiling; reduce heat. Cover and simmer for about 10 minutes. Combine the pepper mixture and sugar together in a 4 quart pot. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Pour at once into hot, sterilized half pint jars, leaving a 1/4" at top. Wipe jar rims; adjust lids. Process in a boiling water bath for 5 minutes (start timing when water begins to boil). Remove jars and cool on a wire rack till set (2 to 3 days).