Recipe By : Ball Blue Book
Serving Size : 1 Preparation Time :0:00
Categories : Canned
Amount Measure Ingredient -- Preparation Method
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7 green bell pepper
1 jalapeno
1 1/2 cups vinegar
1 1/2 cups apple juice
1/2 teaspoon salt
5 cups sugar
1 package powdered pectin
Wash peppers; remove stems and seeds and cut into 1/2 inch squares. Puree
half of peppers and 3/4 cup vinegar in blender or food processor. Puree
remaining peppers and vinegar. Pour into a large bowl and add apple juice.
Cover & refrigerate over night.
Strain pureed mixture through several thicknesses of damp cheesecloth.
Measure 4 cups juice into a large sauce pot. If necessary, add water to
make 4 cups. Stir salt and pectin into juice. Bring to a rolling boil
over high heat, stirring constantly. Add sugar & return to a rolling boil.
Boil hard for 1 minutes, stirring constantly. Remove from heat. Skim foam
if necessary. (Add food coloring, if desired.) Pour hot into hot,
sterilized jars, leaving 1/4 inch headroom. Adjust caps. Process 5
minutes in boiling water bath.
Yield: about 6 half pints.
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Per serving: 4223 Calories; 1g Fat (0% calories from fat); 5g Protein;
1094g Carbohydrate; 0mg Cholesterol; 1101mg Sodium
NOTES : This will make a very mild product & the jalapeno flavor will be
nearly indetectable. Change the peppers to 8 jalapenos & 1-2 bell peppers
for more jalapeno flavor. (It's the pepper juice being used, anyway.)
