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.
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.
Sprinkle salt over peppers. Let stand 5 hours. Pour over a little cold water and drain. Add vinegar and sugar. Boil until thickens.
Chop peppers or put through ... quickly until consistency of jam, about 1 hour. Pour in regular jelly jar. Makes 3 1/2 pints. Use as side dish with meat.
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.
Remove seeds from peppers, put through ... stand for 3 to 4 hours. Drain, add sugar and vinegar and let cook until thick, about 1 hour. Pour into jam jars.
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, 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.
Chop peppers in food processor. ... until real thick. Put in prepared jars. Serve over an 8 ounce block of cream cheese. Use crackers of your choice to dip.
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