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Charlie's Pepper Jelly #2
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    Charlie's Pepper Jelly #2

  • 2 green bell peppers
  • 2 red bell peppers
  • 2 yellow bell peppers OR any combination of the above
  • 4 Habanero/Scotch Bonnet peppers OR 6 jalapeno peppers
  • 5 1/2 cups sugar
  • 2 cups WELCHES White Grape Juice
  • 1 cup HEINZ cider vinegar
  • 1/4 cupfresh lemon juice
  • 2 pouches CERTO (DO NOT SUBSTITUTE)
  • Seed and devein peppers. Chop very finely, or grind with coarse plate installed, or process in food processor. You want a very fine chop but not pureed. Cook chopped peppers in the grape juice, bringing first to boil and then simmer 10 minutes. Strain through a very fine sieve or through several thicknesses of cheesecloth. Return 1 cup of the cooked pulp to the pan. Return the strained juice to the pan. Add the cider vinegar, and sugar. Bring to a hard boil. Add the lemon juice and CERTO. Stir well. bring back to a hard boil; boil 1 minute. Remove from heat and skim. Pour into hot, sterilized jelly glasses; seal, and place in a boiling water bath for 10 minutes. Remove; cover with a towel until cooled.
    Serving Ideas : Serve with cream cheese and crackers

    NOTES : The grape juice can be substituted with apple, peach, or pear juices prepared for jelly making. See your canning book.

    From: Southern Touch Foods Modified by Charles
    Posted By:
    Post Date: Date: Sun, 20 Jul 1997

    *BACK TO JAMS / JELLIES*







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