"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Hot Pepper Jelly Recipe

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This recipe for Hot Pepper Jelly, by , is from REMPEL RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Esther Rempel

Category:
Category:

Ingredients:  
Ingredients:  
2 c. seeded and chopped green or red peppers
⅓ c. chopped canned jalapeno peppers, or c. fresh
1 c. white vinegar
5 c. sugar
6 oz. liquid pectin
red or green food coloring, optional

Directions:
Directions:
Combine chopped peppers and vinegar in blender. Blend smooth, pour into large pot. Add sugar. Heat on med-high and stir until sugar dissolves. Bring to a boil. Boil for 3 min. Stiri in pectin. Return to a full rolling boil on high. Boil hard for 1 min. Remove from heat. Skim off foam. Add food coloring if desired. Pour into hot sterilized jars to with in inch from top. Seal. Makes 6 half pints. This is delicious served on crackers with cream cheese, or brie cheese melted on small baguettes, topped with jelly as an appetizer.

 

 

 

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