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Gillian's Pepper Jelly
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    Gillian's Pepper Jelly

  • 6 lb apples (Bramley or other sharp cookers) giving approx 5.25 pints juice
  • 6 teaspoons citric acid or 6 tablespoons lemon juice.

    As many red or green peppers as you wish.

  • 250 ml clear vinegar
  • 6 oz sugar plus
  • 5 lbs sugar ( 1lb per pint of juice)
  • 1) Boil vinegar with 6 oz sugar for 15mins and pour over chopped peppers and leave overnight.

    2) Juice apples and add 1lb sugar to 1 pint apple juice, citric acid/lemon juice and strained sugar/vinegar mixture from peppers. Boil about 30 mins.

    3) When setting point reached take the pan off the heat and add peppers. Stir and pot into jars.

    Makes 10 plus jars.

    You can add the peppers at stage 2 but the colour is nowhere near as attractive as adding them at the end.

    From: Gillian A. Parsons, gillp@oysters.freeserve.co.uk
    Posted By: Gillian A. Parsons, Via: Chile Head Mailing List
    Post Date: Tue, 26 Sep 2000

    *BACK TO JAMS / JELLIES*







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