Ingredients
- 5 cups finely chopped green bell pepper ( I used green and red and threw in a habanero and red pepper flakes for pizazz)
- 1 cup cider vinegar
- 5 cups white sugar
- 3 ounces pectin
Directions
- After pulsing peppers in food processor, in a large, stainless steel saucepan, combine green pepper, cider vinegar, and white sugar. Bring to a boil, and cook for 6 minutes, stirring constantly.
- Stir in pectin, and continue to boil for 3 more minutes, stirring constantly. Skim off foam with a metal spoon, and remove pan from heat
- Ladle jelly into sterilized jars, leaving a 1/2 inch space at the top. Seal, and process in a boiling-water canner for 5 minutes.
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