Pepper Jelly
 
 
1 cup  chopped red bell pepper
1/2 cup  chopped jalapeno pepper
5 cup  granulated sugar
1-1/2 cup  apple cider vinegar
1   container (6 fluid ounces) liquid pectin
 
remove stems, veins and most of the seeds of the bell and jalapeno 
peppers. mince peppers in a food processor. in a 5-quart pot over high 
heat, combine bell peppers, jalapenos, sugar and vinegar. bring to a 
rolling boil; boil for 3 minutes. remove from heat and cool for 5 minutes. 
stirring constantly, add the pectin and let mixture continue to cool for 2 
minutes more. stir for 1 minute. pour into hot, sterilized jars and top 
with sterilized lids. secure lids with bands and allow jars to cool 
slowly, creating a vacuum seal. 
 
 
-- 
(ID: 9305) Mirror: rec.food.recipes: Fri, Jan 2, 2004


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