6oz fruit pectin (I like the certo liquid)
1/2 cup of jalapeno peppers (chopped very fine)
1 1/3 cup of bell peppers (chopped)
6 1/2 cups of cane suger
1 1/2 cups red wine vinegar
Red or green food coloring
Seed and grind peppers real fine (leave in some seeds to suite preffrence in heat)
Mix peppers with sugar and vinegar in large deep pot.
Bring to boil for 1 minute, lower fire and simmer for 5 minutes, stirring constantly. (1-2 minutes more if food processor was used for chopping.
Remove from hot stove and add the certo liquid pectin and food coloring. Stir and pour into jars and seal. I jar them and seal while there hot and they seal themselves.
Makes about 8, 8oz jars, leave an 1/2 inch gap at top.
To make hotter, just substitute more bell pepper for jalapeno peppers
Simply double, triple or quadruple recipe for larger batches.
1/2 cup of jalapeno peppers (chopped very fine)
1 1/3 cup of bell peppers (chopped)
6 1/2 cups of cane suger
1 1/2 cups red wine vinegar
Red or green food coloring
Seed and grind peppers real fine (leave in some seeds to suite preffrence in heat)
Mix peppers with sugar and vinegar in large deep pot.
Bring to boil for 1 minute, lower fire and simmer for 5 minutes, stirring constantly. (1-2 minutes more if food processor was used for chopping.
Remove from hot stove and add the certo liquid pectin and food coloring. Stir and pour into jars and seal. I jar them and seal while there hot and they seal themselves.
Makes about 8, 8oz jars, leave an 1/2 inch gap at top.
To make hotter, just substitute more bell pepper for jalapeno peppers
Simply double, triple or quadruple recipe for larger batches.
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