from Celeste Fisher
1/3 C. fresh Jalapeno peppers
1 C. chopped bell peppers
3 Cups Cider Vinegar
6 Cups Sugar
1 bottle of liquid pectin
1 tsp. or less of green food coloring
Puree peppers with seed (if want spicier) with vinegar. Pour
into a large non-aluminum pot, add food coloring and sugar. Stir to
dissolve. Bring to boil, add pectin, and boil again. Put in hot
jars and process for 10 minutes.
* I have had this jelly over cream cheese on crackers and it is
delicious. Also, very festive for the Christmas season.
Recipe from my sister Celeste!
No comments:
Post a Comment