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RED PEPPER JELLY 2 1/2 lb. red bell peppers (7 large) 2 c. cider vinegar 2 tsp. salt 2 tsp. chili powder 10 c. sugar 2/3 c. lemon juice 1 bottle liquid pectin (2 foil packets Certo) Cut peppers in half, remove and discard stems and seeds. Cut peppers into pieces and whirl in blender until finely chopped or force through blade of food chopper. Yield: 4 cups. In large kettle combine pepper pulp, vinegar, salt and chili and boil rapidly for 10 minutes. Remove from heat. Stir in sugar and lemon juice. Return to heat and bring to a boil again. Stir in pectin and boil 1 minute (stirring constantly). Reduce heat, skim off foam. Quickly ladle into sterilized jars within 1/8-inch of top. Clean rim and put on lid. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |