Karen D.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Easy Hot Pepper Jelly
Categories: Preserves, Condiments, Jelly
Yield: 8 Half-pints

6.00 Green peppers
12.00 Hot peppers
2.00 c Sugar
5.50 c Sugar
1.00 c White vinegar
0.33 c Lemon juice
1.00 6-oz bottle Certo

Cut stems and chop peppers, leaving in seeds. Cover with water and
simmer until tender. Mash through strainer to obtain more juice,
then strain juice through cheesecloth in order to have clear jelly.
Add sugar and vinegar to juice. Rapidly bring to a boil and add
lemon juice and Certo. Boil hard for 1 minute. Remove from heat and
skim off foam. Pour into sterile jars and seal.

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Hot Pepper Jelly
Categories: Preserves
Yield: 9 Pints

4.00 lg Bell peppers -- green or red
1.00 Fresh hot pepper
6.50 c Sugar
1.50 c Cider vinegar
1.00 Bottle Certo

This pepper jelly lends a hot, yet sweet accent to stir fry vegetables
meatloaf, egg rolls or spinach enchiladas. A little goes a long
way...add a heaping teaspoon to your recipes. Also good served on
crackers with cream cheese.

1. Remove seeds from peppers.

2. Grind the peppers in a food grinder, saving juice.

3. Combine peppers, juice, vinegar and sugar in a large saucepan,
bring to a rolling boil, hold for 5 minutes.

4. Let cool for 2 minutes, then add the certo. Cool and taste; if
not hot enough, add more hot peppers.

5. Pack in sterilized jars and seal.

(Makes 9 1/2 pints)

From: The Cook's Garden catalog - Spring/Summer 1989 - page 34

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