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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3/4 cup ground, seeded jalapeño peppers |
3/4 cup ground green pepper |
1 1/4 cups vinegar |
6 1/2 cups sugar |
2 (3-ounce) packages liquid fruit pectin |
Directions:
1. Combine peppers, vinegar, and sugar in a large Dutch oven. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Add fruit pectin, mixing well. Bring to a boil. Reduce heat, and simmer 4 minutes.
2. Quickly pour jelly into sterilized jars, leaving 1/2-inch headspace; cover at once with metal lids, and screw bands tight. Process in a boiling-water bath 5 minutes. Serve jelly with beef, veal, or lamb.
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