Description:

To serve over Cream Cheese with Crackers.

Source:

Patty Johnson

Serves/Makes:6 half pints

Ingredients

• 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

Preparation

• 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.

Comments

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.