SUBMITTED BY: Nancy Josland Dalsin
8 green bell peppers, stemmed and seeded
4-5 cloves garlic
2 jalapeno peppers, stemmed and seeded (optional)
¼ cup lemon juice
1-1/2 cup white vinegar
2-1.75 oz packs of Fruit Pectin
7 cups sugar
Directions
1. Clean and sterilize jars, lids and rings. Keep warm.
2. Coarsely chop peppers and garlic and place in a food processor. Puree until smooth.
3. Strain the juice off the puree through a fine mesh strainer over a large pot. Let sit 30 minutes or until about 3 cups juice is strained. If necessary, add 1 cup boiling water to the puree to extract more juice.
4. Combine pepper juice with lemon juice and vinegar in a large stainless steel saucepan. Whisk in pectin until dissolved and heat mixture over medium high heat. Stir often. Bring to a boil.
5. Add sugar to boiling mixture, stirring constantly, and return to a boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off any foam.
6. Quickly pour jelly into prepared jars, leaving ¼ inch headspace. Remove air bubbles and cap jars. Process immediately in a boiling water bath for 15 minutes.
Yields: About 3 pints
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