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Green Pepper Jelly - Hot Pepper Jelly
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To serve over Cream Cheese with Crackers.

Patty Johnson

Serves/Makes:6 half pints

  • 1 cup (225 ml) Bell Peppers, ground
  • 1/4 cup (60 ml) hot, red chili OR jalepeno peppers, ground
  • 6-1/2 cups (1525 ml) sugar
  • 1-1/2 cups (350 ml) cider vinegar
  • 1 bottle Certo
  • Clean the peppers, wearing rubber gloves.
  • Discard all seeds excepts some from the hot peppers.
  • Grind or chop very fine.
  • Mix all ingredients except the Certo.
  • Boil mixture about 5 minutes.
  • Remove from heat and let stand for 20 minutes.
  • Strain.
  • Heat again to a hard rolling boil, stirring constantly for 2 minutes.
  • Remove from heat and add 6-8 drops of red or green food coloring and the Certo.
  • Stir well, put in jars and seal.
This recipe came out of the OUT OF OUR LEAGUE cookbook from the Junior League of Greensboro, N.C. There is also a sweet red pepper jelly recipe.

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