 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
Hot & sweet with pretty bits of pepper floating throughout. Sometimes one of the jars ends up a little runnier (but no less tasty) than the others. I'm new to canning so if I figure out how to fix it I'll post a comment here. Ingredients:
3 large green bell peppers |
1 large red bell pepper |
4 sweet red peppers |
4 -6 jalapeno peppers |
3 small habanero peppers |
1 cup apple cider vinegar |
3 1/2 tablespoons pectin |
5 cups white sugar |
Directions:
1. Sterilize 3 (pint) jars & lids according to the manufacturer's directions in a water canner.
2. Finely chop all peppers until you have 5 cups worth. (Use gloves while chopping Habaneros).
3. Place peppers into a saucepan over high heat & add apple cider vinegar and pectin. Stir constantly & bring to a full boil.
4. Add sugar & continue stirring. Allow mixture to come back to a full boil & allow it to continue for 2 minutes (stirring all the while).
5. Remove from heat & skim off foam (if necessary).
6. Ladle into sterilized pint jars leaving 1/4 space at the top. Clean the jar edges & place lids on top, making sure bands are 'finger tight'.
7. Add jars back to water canner and process in a boiling water bath for 5 minutes.
|
|