RED PEPPER JELLY|
2 1/2 lb. red bell peppers (7
2 c. cider vinegar
2 tsp. salt
2 tsp. chili powder
10 c. sugar
2/3 c. lemon juice
1 bottle liquid pectin (2 foil
Cut peppers in half, remove and discard stems and seeds.
Cut peppers into pieces and whirl in blender until finely
chopped or force through blade of food chopper. Yield: 4
cups. In large kettle combine pepper pulp, vinegar, salt and
chili and boil rapidly for 10 minutes. Remove from heat. Stir
in sugar and lemon juice. Return to heat and bring to a boil
again. Stir in pectin and boil 1 minute (stirring constantly).
Reduce heat, skim off foam. Quickly ladle into sterilized jars
within 1/8-inch of top. Clean rim and put on lid.
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