2
½ cups finely chopped Bell peppers
1
½ cups finely chopped Jalapeño peppers1 cup vinegar (5 % acidity)
5 cups sugar
1/3 cup (well rounded) Dutch Jell **See note
Combine all peppers and vinegar in a large heavy bottomed pan, over medium heat, add Dutch Jell and stir well with a wooden spoon, bring to boil, add sugar all at once. Stir till dissolved, bring back to a rolling boil, and boil for 5 minutes if using Dutch Jell and 1 minute if using Sure Jell. Ladle into hot half-pint jars, wipe rim and cover with lids, process in hot water bath for 10 minutes. Remove from water and cool, check for seal!
**Note:
Dutch Jell can be found in bulk at many health food stores if you can’t find it
substitute one small box regular Sure Jell.
**This recipe is written for people who have canned before, if you haven’t I suggest researching home canning procedures first!
Especially good on warm buttered cornbread! |
This sounds really delicious! I love spicy and sweet together.
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