|by Sue Packman|
Pickling and preserving are traditional ways of keeping the best of the season for enjoyment later in the year.
Results 1 - 10 of 36 for sweet red pepper jelly
Result Page: 1
Grind pepper (fine), add salt ... boil ONE hour until it thickens. Put in jars and refrigerate or seal with paraffin. Serve over cream cheese with crackers.
Crab apple pectin ... to this hot pepper jelly. Mix and ... process in boiling-water bath for 5 minutes immediately after sealing jars. Makes six (8 oz.) jars.
Mix pepper, sugar and ... longer. Remove from heat and let set for 5 minutes. Put into hot sterilized jars and seal. Serve as you would cranberry sauce.
Clean peppers, discarding seeds. Handle red pepper carefully. Grind ... floating to top. Pour into hot jelly jars and seal with lids. Makes 8 half pints.
Combine sweet peppers and hot peppers, ... Certo. Then add food coloring. Pour mixture into hot, sterilized jars and seal tightly. Yield: 5 or 6 (6 oz.) jars.
Remove seeds from peppers and grind. Mix ... minute. Let stand 5 minutes and pour into sterile jars. (Serve on top of Ritz crackers spread with cream cheese.)
Combine peppers and divide into ... pectin; boil for an additional 10 minutes. Pour into jars and seal. Serve over crackers with cream cheese. Yield: 8 cups.
Stir peppers into wine. Cover ... pectin. Skim off foam and pour into sterilized jelly jars. Wipe rim and seal with paraffin. ... 5 half pints of jelly.
Combine sweet red and green peppers, hot pepper, ... date and store in cool, dark place several weeks before opening. Serve with cream cheese on crackers.
Stir jelly in a small ... smooth. Stir in peppers and vinegar. Pour ... evenly. Cover loosely and refrigerate. When cold, tighten lids. Makes 2 1/3 cups.
Result Page: 1
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