Hot Pepper Jelly - cooking recipe

Ingredients
    4 medium bell peppers
    9 red hot peppers
    1 1/2 c. vinegar
    6 1/2 c. sugar
    1 small bottle Certo
    green food coloring (optional)
Preparation
    Wash and remove seeds from peppers.
    Put in blender until chopped.
    Drain.
    Mix vinegar and sugar with pepper pulp and bring to a rolling boil.
    Add Certo and food coloring and bring to another boil.
    Boil 1 minute.
    Skim and pour into sterilized jars. Seal with paraffin.
    Good with cornbread.
    Makes 4 to 5 pints.

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