Charlies Pepper Jelly #2

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Charlies Pepper Jelly #2 Ingredients

2 Green bell peppers	5 1/2 c Sugar
2 Red bell peppers	2 c WELCHES White Grape Juice
2 Yellow bell peppers OR any	1 c HEINZ cider vinegar
4 Habanero or Scotch Bonnet	1/4 c Fresh lemon juice
6 Jalapeno peppers	2 Pouches CERTO (DO NOT

Instructions for Charlies Pepper Jelly #2

Seed and devein peppers. Chop very finely, or grind with coarse plate installed, or process in food processor. You want a very fine chop but not pureed. Cook chopped peppers in the grape juice, bringing first to boil and then simmer 10 minutes. Strain through a very fine sieve or through several thicknesses of cheesecloth. Return 1 cup of the cooked pulp to the pan. Return the strained juice to the pan. Add the cider vinegar, and sugar. Bring to a hard boil. Add the lemon juice and CERTO. Stir well. bring back to a hard boil; boil 1 minute. Remove from heat and skim. Pour into hot, sterilized jelly glasses; seal, and place in a boiling water bath for 10 minutes. Remove; cover with a towel until cooled. Serving Ideas : Serve with cream cheese and crackers NOTES : The grape juice can be substituted with apple, peach, or pear juices prepared for jelly making. See your canning book. Recipe by: Southern Touch Foods Modified by Charles Posted to CHILE-HEADS DIGEST V4 #027 by Judy Howle on Jul 20, 1997

Main Ingredient: PepperCuisine: Uncategorized

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