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Ingredients:
1/2 cup bell peppers
1 cup jalapeno peppers
6 1/2 cup sugar
1 1/2 cup cider vinegar
2 package Certo liquid fruit pectin, (3 oz.)
Green food coloring
Instructions:
Wash, cut up and seed the peppers and chop in blender or food processor.
Place peppers, sugar and vinegar in large pot. Bring to a rolling boil
and cook until mixture is transparent, about 25 minutes.
Remove from heat and let stand 5 to 10 minutes.
Add fruit pectin and food coloring and stir well. Pour into sterilized
jars. Seal jars and heat jelly in jars until sealed good.
Refrigerate after opening.
Makes 6 small jelly jars.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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Per Serving (excluding unknown items): 5127 Calories; 1g Fat (0.1%
calories from fat); 2g Protein; 1330g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 19mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fat; 88 1/2 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0
Preparation Time: 0:00
Servings: 1
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. Jim Rohn
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Jalapeno Jelly 1 Recipe brought to you by Mexican Recipes To-Go
