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| Red Pepper Jelly
5 cups of granulated sugar
2 cups of finely chopped or pureed sweet red or green peppers (3 medium)
1 1/2 cups of white vinegar
1 bottle (170 milliliters) liquid pectin
In a large saucepan, combine sugar, red peppers, and vinegar, stir and bring to full boil. Boil over medium heat for 15 minutes, skimming off foam. Remove from heat, blend in pectin and stir for 2 minutes. Pour into sterilized jars, leaving 1/4 inch headspace, seal with paraffin wax. Cover with lids. Store in cool, dry place. Makes about 6 cups
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Dips & Sauces Cookbooks
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