1 cup green bell peppers, seeded and chopped
1/2 cup jalapeno peppers, rinsed and seeded
1 1/4 cup apple cider vinegar
6 cups sugar
1 bottle certo liquid fruit pectin
Optional: 1/2 cup red pepper, seeded and diced
8-9 drops green food coloring
Place green pepper and jalapenos in food processor and add 1/2 cup of the vinegar. Blend until smooth. Pour mixture into 4 qt saucepan. Rinse processor with the remaining vinegar and add to peppers. Stire in sugar and red peppers. Bring mixture to a hard boil that you cannot stir down. Remove from heat and let stand 5 minutes. Skim foam carefully leaving as many red peppers on surfaces as possible. Add food coloring and stir until blended. Pour immediately into sterilized jars. Seal with wax or refrigerate.
Makes 7 1/2 pint jars
Serve on cracker with cream cheese or on omelets.
Recipe from Kerma Kenley
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