Pour jelly over a block of cream cheese, serve with Crockers, and you have a delicious appetizer.
| 1/4 | cup | Chopped Green or Red HOT Peppers (see Preparation tip below) |
| 1 1/2 | cups | Chopped Green Peppers |
| 1 1/2 | cups | Vinegar |
| 6 1/2 | cups | Sugar |
| 1 | bottle | Liquid Pectin or Certo |
In blender or food processor, add vinegar and then add all peppers and process until finely ground. To a large pot, add ground pepper mixture and sugar. Over high heat, bring to a brisk, continuous boil. Boil 3 minutes. Add pectin or Certo and boil l minute longer. Remove from heat and let rest 5 minutes. Pour mixture into hot sterilized jars and seal. Cool. If well sealed, jelly will keep for 9 months to l year. Makes about 4 pints or 8 half pints.
PREPARATION TIP: Use all green or all red peppers, and the jelly will be a pretty red or green. If colors are mixed, the jelly will an unpleasant brown color.