From the files of my mother:
1/3 cup jalapeno peppers, seeded and coarsely chopped
3/4 cup green bell peppers, seeded and coarsely chopped
1 1/2 cups white vinegar (also called distilled)
5 1/2 cups sugar
3 ounces liquid pectin (do not substitute powdered pectin)
8 drops green food coloring
Put peppers and vinegar into blender and blend until smooth. Pour into
kettle. Add pectin and sugar and boil one minute, stirring. Skim foam.
Bring again to boil. Add food coloring. Skim foam again. Pour into
sterilized jelly jars, seal with paraffin. Makes 6 (six) 1/2 pint jars.
Judy Hayes jehayes@ucdavis.edu
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