Hot Three Pepper Relish
Yield
2 servingsPrep
10 minCook
10 minReady
20 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 | cups |
sweet bell peppers
fresh, chopped |
*
|
| ¾ | cup |
apple cider vinegar
pure |
|
| 1 | each |
certo
light |
* |
| 3 ¼ | cups |
sugar
divided |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
sweet bell peppers
fresh, chopped |
*
|
| 177 | ml |
apple cider vinegar
pure |
|
| 1 | each |
certo
light |
* |
| 769 | ml |
sugar
divided |
|
Directions
In a large saucepan, combine chopped peppers and vinegar.
In a small bowl, mix pectin crystals with ¼ cup of the sugar.
Slowly stir pectin mixture into the peppers.
Cook and stir over high heat until the mixture comes to a full boil.
Stir in remaining sugar. Cook and stir until mixture returns to a boil. Continue to stir and boil hard for 1 minute. Skim off foam. Remove from heat. Stir and skim for 5 minutes to cool slightly. Pour quickly into sterilized jars. Seal while hot with new 2-piece lids or ⅛ inch hot parrafin. Makes about 5 cups.
