1 - 10 of 49 for red pepper jam
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Wash and seed 1 dozen large sweet red peppers. Force through ... sterilized (run through a dishwasher and boil lids) jars and seal. Wax may be used if desired.
Remove the seeds ... 15 medium size red sweet pepper. Put through ... Pour into jars (small size jars are best to use). When cold, use paraffin to seal jam.
Put through blender twice (chop). Drain and measure 2 cups. 1 pkg. MCP pectin Mix together well. Bring to a full rolling boil. Cook 4 minutes. Skim ...
Wash peppers and remove seeds. ... cheese and spread on crackers. NOTE: Take care to protect hands and eyes from pepper juice when grinding to avoid burns.
Combine peppers and salt; let ... Adjust caps. Process 10 minutes in boiling water bath. Makes about 6 half pints. Great with cottage cheese and crackers.
Grind peppers, using a ... thick as any jam stirring frequently. Seal ... sweet relish is unequaled as a spread for sandwiches when used with cream cheese.
Place ground peppers, sugars and ... full boil for 2 minutes, stirring constantly. Remove from fire. Add Certo. Stir and skim 5 minutes. Pour in hot jars.
Sprinkle salt over peppers. Let stand 5 hours. Pour over a little cold water and drain. Add vinegar and sugar. Boil until thickens.
Seed peppers and chop (processor ... and sugar and boil to consistency of marmalade. Good with meats or with cream cheese. For appetizers or little snack.
Wash, seed and grind peppers. Place in ... until jelly (about 35-40 minutes). Pour into jelly containers, seal with wax. Delicious with any kind of meat.
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