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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pepper Jelly Recipe

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This recipe for Pepper Jelly is from The Mackedon Family Cookbook Project, 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!


Category:
Category:

Ingredients:  
Ingredients:  
2 large red bell peppers
2 large green bell peppers
10 jalapeno peppers
1 cup cider venegar
5 cups sugar
1 pkg. pectin

Directions:
Directions:
Wash peppers and remove membranes and stems. Chop in a food processor until fine.

In a deep saucepan mix 1 cup cider and 5 cups sugar. Heat the mix and add chopped peppers. Bring to boil and follow directions on pectin package to ensure the jelly will set.

If canning, ladle into sterilized jars, seal and process for 15 minutes. Cool and store for a week to ripen flavors.

Spread on crackers with cream cheese.

Personal Notes:
Personal Notes:
As with most jellies, it is not wise to double the recipe. Rather, make the jelly in batches if you want larger quantities.

 

 

 

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