"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sandia or Red Pepper Jelly Recipe

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This recipe for Sandia or Red Pepper Jelly, by , is from Treasures from the Galley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Gailard Kunkle s/v Red Pepper

Category:
Category:

Ingredients:  
Ingredients:  
1½ lbs. Sandia, Mexico Improved or red hot cherry peppers
1 lb. red bell or paprika peppers
1½ c. water
1 (1¾ oz.) pkg. powdered pectin
1½ c. apple cider vinegar
5½ c. sugar

Directions:
Directions:
Stem and seed peppers; purée as finely as possible in a food processor, about 1 minute. There should be about 5 c. purée. Transfer purée and water to a heavy-bottomed stainless or enameled pot. Place over moderately high heat. When liquid comes to a simmer, lower the heat to medium; simmer slowly for about 12 minutes, stirring occasionally. Transfer cooked purée to a jelly bag or strainer lined with dampened cheesecloth and let the juice drip for 45 minutes to 1 hour, or until cool. Stir occasionally with a spoon, but do not squeeze the bag. Pour strained juice into a large heavy-bottomed pot; there should be about 2½ c. of liquid. Add water to equal this amount, if necessary; then add vinegar and pectin, stirring well. Bring the contents of the pot to a full boil, add sugar all at once, and bring to boil that can not be stirred down; boil and stir for 1 minute. Pour into sterilized jars; seal. Makes about 6½ pint jars.

 

 

 

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