7 sweet green peppers 1 jalapeno pepper 1-1/2 cups vinegar 1-1/2 cups apple juice 1/2 teaspoon salt 5 cups sugar 1 package powdered pectin Green food coloring
Wash pepper; remove stems and seeds; cut into 1/2-inch squares. Puree half of the peppers and 3/4 cup vinegar in blender or food processor. Puree remaining peppers and vinegar. Pour into a large bowl and add apple juice. Cover and refrigerate overnight.
Strain pureed mixture through several thicknesses of damp cheesecloth. Measure 4 cups juice into large sauce pot. If necessary. add water to make 4 cups. Stir salt and pectin into juice. Bring to a rolling boil over high heat, stirring constantly. Remove from heat. Skim foam if necessary. Add a few drops of green food coloring. Pour hot into hot, sterilized jars, leaving 1/4-inch head space. Adjust caps. Process 5 minutes in boiling water bath. Yield: about 6 half pints.
6-1/2 cups sugar 1 cup white vinegar 1 cup basil leaves (lightly packed) 6 drops green food coloring 1- 6-ounce bottle liquid fruit pectin
In 8-10 quart pot combine sugar, vinegar, basil, food coloring and 2 cups water. Bring to boiling. Add pectin, bring mixture to rolling boil. Boil hard, uncovered, 1 minute, stirring constantly. Remove from heat. Remove Basil. Quickly skim foam with metal spoon. Pour at once into hot sterilized jars; seal. Makes 7 half-pints
4 cups canned apple juice 1 cup fresh mint leaves (lightly packed) 1- 1-3/4 ounce package powdered fruit pectin 6 drops green food coloring 4-1/2 cups sugar
In 8-10 quart pot, combine apple juice, mint, pectin and food coloring. Bring mixture to full rolling boil. Stir in sugar. Bring again to full rolling boil; boil hard, uncovered, 1 minute, stirring constantly. Remove from heat. Remove mint. Quickly skim off foam with metal spoon. Pour at once into hot sterilized jars; seal. Makes 6 half pints.
posted
Those are some GREAT recipes! Thanks for sharing them!
* * * * We are all under the same stars... therefore we are never far apart. Plants: 30076 | From: Washington, the state that is... | Registered: Aug 2004
| Seeded: 66.235.45.83
posted
TK...I am not sure, but seen that and thought that it looked like something you might want to try...I'd say it might be good to use as a sauce over meat, maybe baked in the over or ???? If you make some let us know what it taste like. It might be good spread on a bagel or biscuit.
I asked for a pepper jelli a while ago and then found one later on. Mine is very close to yours.
I made it and I think I'm addicted, it is just delicious.
* * * * For this "New Year" help me to be kinder and more loving to all around me, I pray. Plants: 752 | From: Canada | Registered: Jan 2004
| Seeded: 69.31.238.104
posted
I made the mint-apple jelly today. See what happens when I can't get on the website lol. Anyway it only made 2 1/2 pints for me so I'm going to use 4 1/2 cups of apple juice next time.
I used a boiling water process to seal the jars because I read that parafin may not be as safe. I had really good luck and all three jars sealed. What method do you use and how does it work for you?
* * * * Plants: 8557 | From: triangle, virginia | Registered: Mar 2005
| Seeded: 4.249.123.76
posted
Water boiling bath is the best method, an old neighbor lady doesn't even water bath them, she just puts the flats and rings on and turns them upside down and they seal. But waterbath processing, not only makes them seal, but also kills any bacteria that might still remain in your finished product. So by using the water bath method, you are ensuring that your product is safe to consume.
login | 
| 
| 
![[flower]](graemlins/flower.gif)
Printer-friendly view of this garden