Western-style Pepper Jelly Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 medium: Granny Smith apples, cored and chopped
1 medium: Green bell pepper, seeded and chopped
8 medium: Jalapeno peppers, halved
1 1/2 cup: Cider vinegar,
5 cup: Sugar,
1: 3 oz. pkg Certo,
1/4 cup: Green pepper, finely chopped
1/4 cup: Red bell pepper, finely chopped
1 small: Hot pepper, finely chopped
Directions:
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
Posted to CHILE-HEADS DIGEST V3 #116
Date: Fri, 27 Sep 1996 11:31:19 -0500
From: Judy Howle
NOTES : Recipe contest winner.
Source from luhu.jp
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
Posted to CHILE-HEADS DIGEST V3 #116
Date: Fri, 27 Sep 1996 11:31:19 -0500
From: Judy Howle
NOTES : Recipe contest winner.
Source from luhu.jp