Friday, June 25, 2010
1 medium green peppers, chopped
1-1/2 cups cider vinegar
6-1/2 cups sugar
2 pouches (3 ounces each) liquid fruit pectin
About 2 drops green food coloring, optional
Cream cheese and crackers, optional
1. Chop peppers fine, leave in jalapeno seeds if more heat is desired.
Add the sugar, peppers and vinegar to pan. Bring to a rolling boil over high heat, stirring constantly.
2. Quickly stir in pectin. Return to a rolling boil; boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Add food coloring if desired.
3. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids.
4. Process for 10 minutes in a boiling-water canner. Serve over cream cheese with crackers if desired. Yield: 7 half-pints.
Sent from my Verizon Wireless BlackBerry