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Green Pepper Jelly

ID: 66   Jams/Preserves Other Category(s): Canning  
  Yield/Servings: 2 pints  
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

Put half the green peppers (cut in pieces) and half the vinegar into blender and liquefy. Pour into a 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

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