Combine plum juice and Sure-Jell in a large thick pot.
Cook to a full rolling boil, stirring constantly.
Quickly add sugar. Bring to a full rolling boil and boil for 1 minute, stirring constantly.
Remove from heat.
Skim bubbles off the top with a large spoon.
Ladle into hot jars.
Seal and let cool.
Yields 9 cups of jelly!
Chop pepper and drain off juice very well.
Boil pepper, sugar and vinegar for 6 minutes.
Add Sure-Jell; boil 3 more minutes. Pour into jars and seal.
To serve, spread cream cheese on Ritz crackers and a drop of pepper jelly.
Very good.
Bring jelly and Sure-Jell to a hard boil.
Add sugar, Jell-O and lemon juice.
Boil 8 minutes.
Blend pepper and vinegar.
Let cook until mixed.
Add sugar slowly, stirring until all is added.
Let come to a rolling boil. Add Sure-Jell and food color.
Pour into jelly jars and seal.
Grind apples and peppers.
Combine all ingredients except Sure-Jell.
Cook just until it comes to boil.
Remove from heat; let set 5 minutes.
Add Sure-Jell.
Cook to rolling boil per instructions on Sure-Jell package.
Combine peppers and vinegar in a blender.
Pour in a saucepan (remove seeds).
Combine 2 cups vinegar with green pepper in blender.
After blending, pour into saucepan with peppers.
Stir in package of Sure-Jell and sugar.
Stir and boil 1 1/2 minutes. Pour into jelly jars.
Mix peppers, vinegar and Sure-Jell.
Bring to hard boil.
Add sugar and bring to a rolling boil for 1 minute.
Pour into hot sterilized 1/2-pint jars and seal.
Peel and cut up pears.
Cook until soft. Blend pears in blender, then follow directions for jelly on Sure-Jell package. Pour in sterile jars and seal.
Bring pepper juice, Sure-Jell, vinegar and hot sauce to a hard boil (boil that can't be stirred down).
Boil 1 minute, stirring constantly.
Remove from heat; continue to stir every 5 minutes or so until cool.
Pour into jars.
Wash pepper and cut in half. You may remove seeds, if desired. Put peppers in blender with some vinegar to help liquify. Heat peppers, mayhaw juice, vinegar, and Sure Jell; add sugar and cook until it jells. Pour into 1/2 pint jars and seal while hot.
Cook first 4 ingredients in heavy pan over low heat to dissolve sugar.
Bring to boil and add 1 box of Certo or Sure-Jell.
Bring back to boil and cook for 4 minutes.
Stirring all the time, skim the foam from top.
Add a couple drops of green food color.
Pour into jars and seal.
May also freeze.
Use with cream cheese and crackers.
Also good with meat.
Put ground peppers and sure jell in pan. Combine food coloring and vinegar and add to pepper mixture.
Boil mixture hard for 1 minute. Add sugar and boil hard for 2 minutes. Spoon into hot jars and seal. Makes 4 pt.
Prepare as grape jelly on Sure-Jell box.
edium-large pot.
Stir Sure-Jell into the fruit and bring
Boil peppers, sugar and vinegar for 5 minutes.
Let stand 10 minutes, then strain.
Add Sure-Jell and few drops green cake coloring.
Can.
Wash, seed and chop peppers.
Mix with vinegar.
Run through blender and strain.
Add salt, sugar and Tabasco.
Bring to boil. Add Sure-Jell per instructions.
Place in jars and seal with paraffin.
Grind all peppers and onion in food processor.
Drain juice. In separate bowl, mix Sure-Jell, sugar and vinegar.
Stir thoroughly and add ground peppers and onions.
Bring to a boil (hard boil).
Once at hard boil, boil 60 seconds.
Remove from heat and stir in 6-ounces Certo.
Skim bubbles and seeds if any.
Ladle into jars to almost top.
Seal or use paraffin seal.
Spoon 1 tsp. melted green pepper jelly over each of 12 cheesecakes
to 1 tsp of jelly.
May be served as
Slit each date lengthwise, but do not cut in half. Spread each date to open slightly.
Spoon about 1/2 teaspoon of boursin into each date, spreading evenly.
Arrange dates in a single layer on a serving dish. May be prepared to this point and refrigerated for up to 24 hours. Just before serving, top each stuffed date with 1/4 teaspoon pepper jelly.