Categories: conserves, jams, jelly, marmalades, preserves
Ingredients
- 4 or 5 hot peppers, seeded and chopped
- 4 green bell peppers, seeded and chopped
- 1 cup white vinegar
- 5 cups sugar
- 1 pouch liquid pectin
- Green food coloring
Directions
- Sterilize 5 half-pint canning jars.
- Put half the peppers and half the vinegar into blender container, cover and process until peppers are liquefied. Repeat with remaining peppers and vinegar.
- Combine pepper/vinegar mixture and sugar in a large saucepan and boil slowly for 10 minutes.
- Remove from heat. Add liquid pectin; return to heat and boil hard for 1 minute. Skim off foam and add a few drops of green food coloring.
- Pour jelly immediately into hot sterilized jars leaving 1/4-inch head space. Wipe jar rims and adjust lids. Process 10 minutes in a boiling water bath.
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makes 5 half-pint jars