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Green Pepper Jelly

ID: 188 Condiment/Dip Other Category(s): Canning, Jams

Yield/Servings: 2 pints

Ingredients:

6 large green peppers
1 1/2 cups cider vinegar
1 tsp. crushed red pepper
6 cups sugar
1/2 tsp. salt
1 bottle pectin
Green food coloring

Instructions:
Put half the green peppers (cut in pieces) and half the vinegar in blender and liquefy until peppers are liquefied. Pour into saucepan. Repeat with remaining peppers and vinegar. Add the red pepper, sugar and salt. Bring to a boil and add pectin.

Boil until it thickens when dropped from spoon. Add a few drops of green food coloring. Pour into sterilized jars and seal. Serve with fish and meats.

Submitted by:
Creative Cooking
USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Green Pepper Jelly
ID: 188 Condiment/Dip	Other Category(s): Canning, Jams
	Yield/Servings: 2 pints

Ingredients:
6 large green peppers 1 1/2 cups cider vinegar 1 tsp. crushed red pepper 6 cups sugar 1/2 tsp. salt 1 bottle pectin Green food coloring

Instructions: Put half the green peppers (cut in pieces) and half the vinegar in blender and liquefy until peppers are liquefied. Pour into saucepan. Repeat with remaining peppers and vinegar. Add the red pepper, sugar and salt. Bring to a boil and add pectin. Boil until it thickens when dropped from spoon. Add a few drops of green food coloring. Pour into sterilized jars and seal. Serve with fish and meats.

Submitted by: Creative Cooking USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.