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Green Pepper Jelly - Hot Pepper Jelly
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Recipe Information
Chef Chiqui Collier

  • 4 large bell peppers, seeded and cut up
  • 1 jar hot jalepeno peppers, drained
  • 1-1/2 cups (350 ml) white vinegar
  • 6-1/2 cups (1525 ml) granulated sugar
  • green or red food color
  • 1 tsp (5 ml) crushed red pepper flakes
  • 2 12 oz (336 grm). bottles Certo {fruit pectin}
  • Puree peppers and white vinegar in blender or processor.
  • Boil for 2 minutes in a heavy saucepan.
  • Strain and measure out 2 cups (475 ml) liquid.
  • Boil for another 10 minutes with the sugar and pepper flakes.
  • Add pectin and desired food color.
  • Boil 1 minute more.
  • Pour into sterilized jars and seal.
  • Serve chilled or at room temperature over a block of cream cheese with assorted crackers.

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