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Pepper Halepeno Jelly Recipe

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This recipe for Pepper Halepeno Jelly, by , is from The Gallimere Beach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Author Unknown
Added: Friday, July 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups Grated sweet green or yellow peppers
(or 2 cups of grated halepeno peppers hot)
5 cups White sugar
1 cup White Vinegar
1/3cup Lemon Juice
1 box Liquid Certo (2 pouches in box use both of them)

Directions:
Directions:
Grind peppers in food processor measure pulp and juice for 2 cups, bring peppers, sugar and vinegar to a boil.

Remove from heat, let sit for 15 minutes (while this is happening you can grind up 2 more cups for the next batch) I do two back to back for jarring.

Reheat to boil and add lemon juice, boil for 4 minutes, remove from heat and add Certo, stir and skim think bubbles off for 5 minutes, but not any pulp.

Put in hot sterilized 1 cup jars and cap it.

DO NOT DOUBLE BATCH as it will not set and you will have goop!

For half sweet and hat HOT, make recipe one third ground sweet red peppers and the rest of the 2 cups red hot chili peppers.
Now- if you want some thing a little prettier you can add a couple drops of green or red food coloring.


















Number Of Servings:
Number Of Servings:
6- 1 Cup Jars

 

 

 

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