Yellow bell peppers Or any combination of the above
4
Habanero or Scotch Bonnet peppers Or
6
Jalapeno peppers
5 1/2 Tasse
sugar
2 Tasse
Welches White Grape Juice
1 Tasse
Heinz cider vinegar
1/4 Tasse
lemon juice fresh
2
Pouches Certo (Do Not Substitute)
die Zubereitung:
Seed and devein peppers. Chop very finely, or grind with coarse plate installed, or process in food processor. You want a very fine chop but not pureed. Cook chopped peppers in the grape juice, bringing first to boil and then simmer 10 minutes. Strain through a very fine sieve or through several thicknesses of cheesecloth. Return 1 cup of the cooked pulp to the pan. Return the strained juice to the pan. Add the cider vinegar, and sugar. Bring to a hard boil. Add the lemon juice and Certo. Stir well. Bring back to a hard boil; boil 1 minute. Remove from heat and skim. Pour into hot, sterilized jelly glasses; seal, and place in a boiling water bath for 10 minutes. Remove; cover with a towel until cooled.
juices prepared for jelly making. See your canning book.