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Categories:
sweet green peppers jalapeno chiles cider vinegar sugar water powdered fruit pectin water lemon juice green food coloring canning jars
Viewed: 48 - Published at: 2 years agoIngredients
- 2 large sweet green peppers, cored, seeded, chopped (about 1 pound)
- 6 large jalapeno chiles, seeded and chopped (about 2/3 cup)
- 1 cup cider vinegar
- 5 12 cups sugar
- 12 cup water
- 1 (1 3/4 ounce) box powdered fruit pectin, dissolved in
- 34 cup water
- 12 cup lemon juice
- green food coloring
- 6 canning jars, lids, seals (1/2 pint)
Method
- In processor, finely chop green peppers and jalapenos with vinegar.
- Place pepper mixture in 5 or 6 quart heavy-bottomed non-aluminum saucepan.
- Stir in sugar and water.
- Bring to boiling, stirring occasionally.
- Boil over medium-high heat 5 minutes or until slightly thickened.
- Meanwhile in small saucepan, boil pectin-water mixture 1 minute.
- Add pectin mixture, lemon juice and desired amount of green food coloring to pepper mixture.
- Boil 2 minutes.
- Remove from heat.
- Pour hot jelly mixture into sterilized jars; seal.
- Process in hot water bath following manufacturer`s instructions.
- Remove jars from water and place on wire rack.
- Let stand at room temperature 24 hours or until jelly sets up.
- Store in cool, dark place for up to 6 months.
