6 1/2 cups sugar
1 1/2 cups white vinegar
3 large green pepper (ground and minced)
3 tablespoons crushed red pepper
Boil sugar and vinegar until clear 3-4 min. Add green pepper and red pepper Boil one minute. Turn off and cool. Add 1 bottle or 4 oz. of pectin (Certo recommended) and 4 drops of green or red food coloring.
Will make about 6 1/2 pint jars of jelly.
Serve over cream cheese topped crackers of choice.
2 comments:
The thing I'm finding most fascinating about these recipes is the differences in ingredients, eg Christmas Jelly?
also the weights and measurements are different too. How big is a cup? that is the question!
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