Green Pepper Jelly
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
green bell peppers
seeded, diced small |
|
| ½ | cup |
vinegar
|
|
| 1 | tablespoon |
cayenne pepper
|
|
| 6 | cups |
sugar
|
|
| 1 | cup |
white vinegar
|
|
| 1 | package |
certo
|
* |
| 4 |
food coloring
red or green |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
green bell peppers
seeded, diced small |
|
| 118 | ml |
vinegar
|
|
| 15 | ml |
cayenne pepper
|
|
| 1.4 | l |
sugar
|
|
| 237 | ml |
white vinegar
|
|
| 1 | package |
certo
|
* |
| 4 |
food coloring
red or green |
*
|
Directions
Put the first two ingredients in a blend and blend well.
Pour the vinegar and peppers into a kettle and add the next 3 ingredients and bring to a boil.
Boil for 7 minutes and remove from the heat. Coll for 2 minutes and add the last 2 ingredients.
Seal in jelly glasses and serve the next time you have a barbecue or with meat.
