GE Recipes

Green Pepper Jelly

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Ingredients

  • 7 sweet green peppers
  • 1 hot pepper
  • 1-1/2 cups cider vinegar
  • 1-1/2 cups apple juice
  • 1/2 teaspoon salt
  • 1 package powdered pectin
  • 5 cups sugar
  • Green food coloring

Preparation

1. Wash peppers, and remove stems and seeds. Cut into 1/2-inch squares.

2. Puree half of the peppers and 3/4 cup vinegar. Pour into a large bowl. Puree remaining peppers and vinegar, and add to bowl.

3. Add apple juice. Cover and refrigerate overnight.

4. Pour mixture into a large pot. Stir salt and pectin.

5. Bring to a rolling boil over high heat, stirring constantly.

6. Add sugar and return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam on top if necessary.

7. Add a few drops of green food coloring.

8. Pour into 6 hot, sterilized half-pint jars, leaving 1/4-inch of space at the top. Adjust caps. Process 5 minutes in boiling water bath.

Yield: About 6 half pints.

NOTE: Use caution when seeding hot pepper and do not let hands touch your face.

TO SERVE: Pour 1/2 half pint jar over large brick of softened cream cheese. Serve with Triscuit crackers for a great appetizer!