Hot Pepper Jelly
4 lg. green bell peppers
1/2 c hot peppers
7 c sugar
1.5 c white vinegar
6 oz liquid pectin
Puree peppers in food processer until fine. In large pot, place peppers that have been ground fine (use juice and pulp), sugar and vinegar. Bring to full boil. Reduce heat to low and simmer 10 minutes. Add green food coloring and pectin. Stir well. Bring mixture to boil over high heat. Reduce heat and boil 1 minute. Remove from heat and pour mixture into hot, drwy, sterilized half-pint jars, leaving a scant 1/4-inch head space. Seal immediately. Process in a hot water bath for 15 minutes. Remove jars and let cool upright.

Makes 8 half-pints.
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