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Ingredients
- 2 x Green bell peppers
- 2 x Red bell peppers
- 2 x Yellow bell peppers Or possibly any combination of the above
- 4 x Habanero or possibly Scotch Bonnet peppers Or possibly
- 6 x Jalapeno peppers
- 5 1/2 c. Sugar
- 2 c. WELCHES White Grape Juice
- 1 c. HEINZ cider vinegar
- 1/4 c. Fresh lemon juice
- 2 x Pouches CERTO (Don't SUBSTITUTE)
Directions
- Seed and devein peppers. Chop very finely, or possibly grind with coarse plate installed, or possibly process in food processor. You want a very fine chop but not pureed. Cook minced peppers in the grape juice, bringing first to boil and then simmer 10 min. Strain through a very fine sieve or possibly through several thicknesses of cheesecloth. Return 1 c. of the cooked pulp to the pan.
- Return the strained juice to the pan. Add in the cider vinegar, and sugar.
- Bring to a hard boil. Add in the lemon juice and CERTO. Stir well. bring back to a hard boil; boil 1 minute. Remove from heat and skim. Pour into warm, sterilized jelly glasses; seal, and place in a boiling water bath for 10 min. Remove; cover with a towel till cooled.
- Serving Ideas : Serve with cream cheese and crackers
- NOTES : The grape juice can be substituted with apple, peach, or possibly pear juices prepared for jelly making. See your canning book.
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