Categories: jelly-jams-preserves-conserves

Ingredients

• 6 large green peppers, cut up
• 1 1/2 cups cider vinegar
• 1 tsp. crushed red pepper
• 6 cups sugar
• 1/2 tsp. salt
• 1 bottle pectin
• Green food coloring

Directions

1. Put half the peppers and half the vinegar in blender, cover, and process until peppers are liquefied. Pour into saucepan. Repeat with remaining peppers and vinegar. Add red pepper, salt and sugar. Bring to a boil and add pectin. Boil until it thickens when dropped from a spoon. Add a few drops of green food coloring. Pour into sterilized jars and seal. Serve with fish and meats.

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