Ingredients
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3 jalapeno peppers
4 bell peppers
1 c. white vinegar
5 c. sugar
1 bottle liquid pectin
Preparation
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Remove seeds and run peppers through food grinder using fine blade.
Use all juice.
Slowly boil all ingredients for 10 minutes; remove from heat.
Add liquid pectin and boil hard 1 minute.
Pour into sterilized 1/2 pint Kerr jars to within 1/2 inch of top.
Yields five 8-ounce jars.
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