Hot Pepper RelishSubmitted by: EROSE1311
medium green peppers, seeded, finely chopped (about 3 cups
large jalapeño peppers, seeded, finely chopped (about 1 cup)
cup cider vinegar
cups sugar, measured into separate bowl, divided
box SURE-JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
tsp. butter or margarine
The recipe is Kraft recipe website.
PLACE red, green and jalapeno peppers, vinegar and water in 6- or 8-qt. saucepot.
MIX 1/4 cup of the sugar (from the measured amount in bowl) and pectin. Add to pepper mixture in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 2-3/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Serving Size: 1 tablespoon
Number of Servings: 96
Recipe submitted by SparkPeople user EROSE1311.