"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Jelly, Pepper Recipe

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This recipe for Jelly, Pepper, by , is from Our Family Favorites Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Irene Carignan
Added: Sunday, November 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup ripe red bell pepper, ground
3/4 cup green bell pepper, ground
*(if you like "hot" pepper jelly, add 1/4 cup finely chopped hot jalapeno peppers)
6 1/2 cups sugar
1 1/2 cups white vinegar
1 6oz. bottle of pectin

Directions:
Directions:
Put red and green peppers through food grinder using a medium blade. Drain mixture, reserving juice; add the jalapenos at this point if you want it "HOT"...I DO NOT. Combine juice from ground peppers , sugar and vinegar in a large saucepan; bring to a boil and remove from heat. Add peppers and liquid pectin, stirring until mixture thickens. Fill sterilized jars and seal.

Number Of Servings:
Number Of Servings:
6 cups
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Good accompaniment for meat and poultry. I like it on toast or with a bagel and cream cheese.
Also great poured over a brick of cream cheese and served with Ritz crackers for an appetizer.
Makes a pretty Christmas looking hostess gift!~(red and green)

 

 

 

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