Mary Alice's 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, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
hot chili peppers
chopped |
|
| 1 ½ | cups |
green bell peppers
chopped |
|
| ½ | cup |
vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
hot chili peppers
chopped |
|
| 355 | ml |
green bell peppers
chopped |
|
| 118 | ml |
vinegar
|
|
Directions
Blend.
Strain. Add vinegar to make 3 cups. Bring to boil.
Add: 1 package Sure-Jell.
Add 5 cups sugar, all at the same time.
Bring to a boil and stir constantly until it won't quit boiling.
(Mary Alice says that when you start stirring, it will quit boiling-- Keep stirring until it keeps boiling.
) Add a few drops of food coloring--red or green.
Skim, Pour into jars, cool and seal with wax.
Serve with cheese and crackers as an appetizer.
