| Recipe to Print-Hot Pepper Jelly |
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| Recipe Name: |
Hot Pepper Jelly |
| Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
| Course: |
Condiments |
Used in Baskets: |
No |
| Base: |
Jam/Jelly |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.26
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 6
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Remove seeds from bell peppers and put in blender. Blend as is and measure ¾ cup. Remove seeds from hot peppers (its best to use rubber gloves when working with hot peppers) and add to blender.
Bring vinegar and sugar to a boil with pepper mixture and stir constantly. Add Certo and let boil 1 minute stirring constantly. Add food coloring. Bottle. |
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