Title: Western-Style Pepper Jelly
Categories: Spice Condiment
Yield: 1 Servings

2	md	Granny Smith apples -- cored
		And chopped
1	md	Green bell pepper -- seeded
		And chopped
8	md	Jalapeno peppers -- halved
1 1/2	c	Cider vinegar
5	c	Sugar
1		3 oz. pkg
1/4	c	Green pepper -- finely
		Chopped
1/4	c	Red bell pepper -- finely
		Chopped
1	sm	Hot pepper -- finely
		Chopped
		Certo

Coarsely chop first two ingredients. Place first 3 ingredients in Dutch oven with vinegar, sugar, and 1/4 cup water. Bring to boiling, reduce heat and boil gently, uncovered, for 10 minutes. Strain through a sieve, pressing gently with the back of a spoon to remove all liquid. (Should have 4 cups.) Discard pulp. Return liquid to pot; bring to boiling. Stir in pectin; return to boiling. Boil hard for 1 minute, stirring constantly. Stir in the finely chopped peppers. Pour into hot, sterilized 1/2 pt. canning jars, leaving 1/4" head space. Wipe rims, put on lids. Process in boiling water bath 5 minutes. Takes 2-3 days to jell. Makes 5 half-pints.

Recipe By : Margaret Pache

From: Judy Howle Date: 01 Jun 97 Chile-Heads List Ä

previous

next