Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Green Bell Pepper Jelly
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
6 large green bell peppers
1 1/2 cup cider vinegar
6 cups sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
6 ounces liquid pectin
green food coloring
paraffin
directions
Remove stems, seeds and white portions of peppers and cut into pieces about an inch square. Put half of the peppers and half the vinegar in a blender or food processor and puree. Repeat with remaining peppers and vinegar. Put the puree into a large pan and add sugar, cayenne, and salt.
Stir constantly while you bring mixture to a full rolling boil and add liquid pectin. Continue to boil for 1 minutes, stirring constantly.
Remove from heat and stir in enough green food coloring to achieve a green that you find satisfactory.
Pour immediately into sterilized jelly jars and seal with a thin layer of melted paraffin. Stir in a cool dry place.
added by
ChefGreen1
nutrition data
85 calories, 0 grams fat, 22 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
if this receipe doesn't jell right, what do i do?
I followed recipe to a T but it did not jell. I have a lot of liquid pepper. :-(