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Green Pepper Jelly

Yield 5 half pints


  • 6 large green peppers, seeded, coarsely chopped, and divided
  • 1 1/2 cups vinegar, divided
  • 6 cups sugar
  • 1 1/2 teaspoons crushed red pepper
  • 1/2 teaspoon salt
  • 2 (3-ounce) packages liquid fruit pectin
  • Green liquid food coloring

How to Make It

  1. Place half of chopped pepper and 3/4 cup vinegar in container of an electric blender; process until blended. Repeat procedure with remaining chopped peppers and vinegar.

  2. Place pepper mixture in a flat bottomed kettle; bring to a boil. Reduce heat; cover and simmer until peppers are tender. Drain. Reserve juice; discard pulp.

  3. Combine reserved juice, sugar, red pepper, and salt in kettle. Bring to a rolling boil. Add liquid pectin, and return to a boil. Boil 1 minute, stirring constantly. Remove from heat, and skim off foam with a metal spoon. Stir in food coloring, 1 drop at a time, to reach desired color.

  4. Quickly ladle jelly into hot sterilized jars, leaving 1/4-inch headspace. Cover with metal lids, and screw bands tight. Process jelly in boiling-water bath 5 minutes.

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