½ cup hot peppers ground or chopped very fine
½ cup bell peppers ground or chopped vey fine
6 cups sugar
1 -1/2 cups white vinegar
6 ounces liquid Certo
Few drops red or green food colouring
Mix sugar and vinegar, bring to a rolling boil. Remove from heat and add Certo, peppers and food colouring. Stir for one minute. Ladle into hot sterilized jars. Process in boiling water bath for 10 minutes. Makes 8 or 9 half pint jars.
If using red peppers, use red food colouring, or green food colouring for green peppers.
6 comments:
Thank you!! Now I know what I'll be doing tomorrow afternoon!!
I'll let you know how it turns out.
Am I reading this correctly--I am to use either red or green peppers but not both? And red food coloring if using red and green food coloring if using green?
Beth
Oh, Karin!!
Lindsay and I made this yesterday--easy and yummy!!
This tastes just as good (if not better!) than what she brought home from Texas last year!!
I have a picture posted on warmHarte with credit to you for the recipe, of course!!
Beth
Hi there! Love your blog!
I heard about & stopped by to get a copy of your wonderful soundin' pepper jelly recipe from Beth's blog. Thank you for posting the it for your readers. :)
Just me!!
I wanted you to know that I gave a jar of your pepper jelly to a coworker, and she has pronounced it "scrumptious"!!
Today, I'm giving a jar to Andrew to take to a friend of his. We'll see how he likes this.
All I can say is that the jars are dwindling quickly!!
I haven't done any canning of any sort in years, and this was a delight to get back into it. I'm already thinking of strawberry preserves (which I used to do) for the summer.
Hmmm...now if I start baking my own bread again, then I'll know that I'm really getting back to the basics. My kids laugh--they didn't know what store bought bread tasted like until they went to school. Now, they want to know why I don't do this anymore.
Time, time, time--that's why!!
I see Tea was here and picked up the recipe. She makes all kinds of things--candies for wedding receptions, all kinds of jams and jellies, baskets, knits, sews--I don't know where she finds the time!
Thanks again for the recipe--maybe a whole new outlook on grocery shopping for me!
Beth
What's the best thing to eat it with? I'm not too brave with spicy foods, but my husband loves them....
This is not too spicy!! It has a sweet, tangy flavor to it--not the "burny" spicy taste.
We like Ritz crackers with cream cheese and a dop of this on top--delicious!!
Beth
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