|The Provencal Table|
|by Maxine Clark|
This book is one of a series which takes as it subject areas of the world which are rich in their cuisine and in the power to evoke a whole way of...
Results 1 - 10 of 139 for hot pepper jelly
Seed and grind peppers; keep juice ... from heat and cool 5 minutes. Add certo, stirring while adding, and pour into sterilized jars. Makes 7 1/2 pints.
Grind peppers on fine blade ... minutes. Add pectin and boil 1 minute longer. Remove from heat and let set 5 minutes. Put into hot, sterilized jars and seal.
Blend peppers and vinegar in ... bowl through colander and add red or green food coloring. Stir well and seal in hot sterilized jars. Yield: 6 half pints.
Clean peppers, discarding seeds. ... to jell and prevents peppers from floating to top. Pour into hot jelly jars and seal with lids. Makes 8 half pints.
Place sugar in ... seeded and chopped hot and bell peppers in blender with ... sterilized jars and seal. Makes 8 cups. Serve with cream cheese on crackers.
Remove seeds, grind peppers in food processor. ... seal with paraffin. IMPORTANT: Wear rubber gloves when handling hot peppers and watch out for your eyes.
Grind peppers. Boil all ... together 5 minutes. Take from heat and cool 10 minutes. Add Certo. Mix and then put in jars; seal. Makes six 1/2 pint jars of jelly.
In a large ... or glass) place peppers, sugar and ... slightly and boil 1 minute. Remove from heat and pour into sterilized 1/2 pint jars, seal while hot.
Stir jelly in a small ... smooth. Stir in peppers and vinegar. Pour into 3 hot, clean, 6 ... and refrigerate. When cold, tighten lids. Makes 2 1/3 cups.
Wash glasses in hot soapy water and ... Puree chilies and peppers. In a ... pectin. Spoon into jelly jars. Cover at ... refrigerate. Makes about 8 (1/2 pint) jars.
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