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Ingredients
- 1 lrg Green pepper, cut into Quarters
- 2 x Fresh jalapeno peppers, Seeds and ribs removed
- 6 1/2 c. Sugar
- 1 1/2 c. Cider vinegar
- 3 ounce Liquid fruit pectin Several drops green food Coloring
Directions
- Dinely chop green pepper and jalapeno peppers using a food processor or possibly knife. In 1-1/2 qt Dutch oven, combine green pepper mix, sugar and vinegar. Bring to boil on range-top; reduce heat. Cover and simmer, stirring often, about 15 min or possibly till pepper mix tuns transparent.
- Stir in pctin; add in food coloring, if you like. Return to full rolling boil; boil hard, uncovered, 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Pour at once into warm sterized half-pint jars, seal, using metal lids of parafin. Serve with cream cheese and assorted crackers.
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