From: Maggie Workman Date: Thu, 27 Jun 1996 09:56:22 EST I believe someone was looking for a Pepper Relish. I got this from __Gifts from the Harvest__ a homemade jams and jelly book from Sure Jell. Stem and halve red peppers; discard seeds. Finely chop or grind pepper. Measure 2 cups into 6- or 8-quart saucepot. Stem and halve green peppers. Discard seeds. Finely chop or grind. Measure 1 cup into saucepot. Stem and halve jalepeno peppers; discard seeds. Finely chop or grind. Measure 1 cup into saucepot. Stir in vinegar. Prepare jars. Keep lids hot until ready to fill jars. Measure sugar into separate bowl. Stir fruit pectin into peppers in saucepot. Add margarine. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly one minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars 5 minutes, then turn upright. Cool 1 to 1-1/2 hours, then shake jars to distribute peppers evenly througout relish. After jars arecooled completely, check seals. (OR use a water bath method) Makes about 6 (1 cup) jars. Serving and Gift Ideas: Mix with sour cream and serve with potato chips. Serve over a block of cream cheese for an appetizer. Mix ground beef with a small amount of chilli powder, form into patties and cook. Serve with a spoonful of relish. EAT-L Digest 26 June 1996 From the EAT-L recipe list. Downloaded from G Internet, G Internet.
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