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Lotsa Peppers Relish

Submitted by: wvhomecanner on June 6, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Lotsa Peppers Relish

This Sure Jell recipe is one worth repeating – really good!

I serve this poured over a brick of cream cheese with crackers on the side.

Difficulty: Easy

Servings: Makes 6 cups or 6 (1-cup) jars


4 cups prepared peppers (3 medium red peppers,

medium green peppers and 10 large jalapeno peppers)

1 cup cider vinegar

5 cups sugar

1 box Sure-Jell fruit pectin

1/2 teaspoon butter or margarine


Stem and halve all peppers; discard seeds. Finely chop

peppers. Measure 4 cups into 6- or 8-quart saucepot. Stir in vinegar.

Measure sugar into separate bowl. (Scrape excess sugar from cup

with spatula to level for exact measure.) Stir fruit pectin into peppers

in saucepot. Add butter.

Bring to full rolling boil on high heat, stirring constantly. Quickly stir

in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring

constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into prepared jars, filling to within 1/8 inch of tops.

Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.

Process in boiling water bath 10 minutes. Cool 1 to 1-1/2 hours, then

shake jars gently to distribute peppers evenly throughout relish. After

jars are cooled completely, check seals.

Categories: Appetizers & Snacks, Boiling Water Bath, BWB Condiments, BWB Other, Canning, Preserving

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