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Ingredients
- 4 c. Prepared peppers (3 medium red peppers,2 medium green peppers and 10 large jalepeno peppers)
- 1 c. Cider vinegar
- 5 c. Sugar
- 1 box SURE-JELL fruit pectin
- 1/2 tsp Margarine or possibly butter
Directions
- I believe someone was looking for a Pepper Relish. I got this from __Gifts from the Harvest__ a homemade jams and jelly book from Sure Jell.
- Stem and halve red peppers; throw away seeds. Finely chop or possibly grind pepper.
- Measure 2 c. into 6- or possibly 8-qt saucepot. Stem and halve green peppers.
- Throw away seeds. Finely chop or possibly grind. Measure 1 c. into saucepot. Stem and halve jalepeno peppers; throw away seeds. Finely chop or possibly grind. Measure 1 c. into saucepot. Stir in vinegar.
- Prepare jars. Keep lids warm till ready to fill jars.
- Measure sugar into separate bowl. Stir fruit pectin into peppers in saucepot. Add in margarine. Bring mix to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly one minute, stirring constantly. Remove from heat.
- Skim off any foam with metal spoon.
- Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
- Invert jars 5 min, then turn upright. Cold 1 to 1-1/2 hrs, then shake jars to distribute peppers proportionately througout relish. After jars arecooled completely, check seals. (Or possibly use a water bath method)
- Makes about 6 (1 c.) jars.
- Serving and Gift Ideas: Mix with lowfat sour cream and serve with potato chips.
- Serve over a block of cream cheese for an appetizer. Mix grnd beef with a small amount of chilli pwdr, form into patties and cook. Serve with a spoonful of relish.
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