|Around the World in 80 Dinners|
|by Cheryl Alters Jamison|
After years of writing award-winning cookbooks, Cheryl and Bill Jamison were ready to take a break.
Tip: Try jelly using sure-jell for more results.
1 - 10 of 12 for pepper jelly using sure-jell
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Mix all ingredients except Sure-jell and Jello; let ... shelf. Eat with toast or crackers. This is not very hot. My granddaughter eats this all the time.
Remove seeds from peppers and cut up. ... remaining vinegar and Sure-Jell in a large ... more. Pour into jelly glasses and seal ... cream cheese with crackers.
Slice peppers thin and puree ... foam. Add red or green food color. Seal in jars. Makes about 6 (8 ounce) jars. Great on top of crackers and cream cheese.
Clean and seed peppers. Grind peppers ... peppers, sugar and vinegar for about 6 minutes. Add Sure Jello and food coloring. Pour into sterilized jars and seal.
Seed peppers and grind in ... 3-5 minutes. Add Sure-Jell or Certo and ... into jars and refrigerate. Serve with cream cheese and crackers as an appetizer.
Put peppers and onion in ... pot. Pour in Sure-Jell. Place over ... seal with paraffin. Fills eight 8 oz. jars. Serve with crackers and cream cheese. Enjoy!
Combine pepper juice, vinegar and Sure-Jell; bring to ... mixture will form a ball when cooled in spoon. Pour into sterilized jars and seal. Makes 4-5 pints.
Use plastic gloves. Grind hot peppers, including seeds. ... a boil. Add Sure-Jell; bring to ... minute. Remove from heat. Put into boiled jars and seal.
Grind the peppers real fine in ... for 1 minute. Pour into jars and seal. NOTE: Exceptionally good when used as a flavoring for black-eyed peas or beans.
Mix and bring ... minutes. Pour into sterilized containers. Seal as jelly. Eat on crackers with cream cheese for hors d'oeuvres. Also good with beef and lamb.
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