Pepper Jelly

---------- Recipe via Meal-Master (tm) v8.02

Title: PEPPER JELLY
Categories: Desserts, Spices, Jams
Yield: 6 servings

3 1/2 c Sugar
1 c Cider vinegar
3/4 c Sweet pepper slices
1/2 c Hot pepper slices
1 Packet (1/2 bottle) Certo
-liquid pectin

Simmer sugar, vinegar and peppers very slowly for 10
minutes stirring to be sure all sugar is well
dissolved. Turn off heat and let stand for 30 minutes.
Bring to a boil and add Certo. Boil 1 minute. Cool and
stir with non-metal spoon 5 minutes. Check that it
comes of the spoon in a ribbon or sheet. If not, cook
it a bit more. Pour into jars and seal, or pour into
freezer containers and freeze (that's what I do).

Note: the peppers are seeded and sliced 1/4 inch thick
with a knife or on a mandoline, for a marmalade
effect. I like to use red and yellow peppers for
color, or all green. Mixing red and green isn't as
pretty as you might think it would be, as it makes the
jelly browner. I have substituted home made pectin,
which seems to work fine, if it is the same
consistency as the Certo. It just tends to be pinker.
I make that by boiling apple skins and cores in as
little water as possible, with a lid on, and then
cooling it and pressing the juice out through a sieve
and saving it in a bottle in the fridge till I have
enough. How much is enough? About a cup of the home
made pectin, as I recall. If the stuff doesn't jell
right I save it in the fridge, then later add more
pectin and more sugar and cook it until it sheets
right. --Helen Fleischer

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