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Add a photoServings: 1
Ingredients
- 1 x Red bell pepper seeded
- 1 x Green bell pepper seeded
- 6 x fresh Red or possibly green jalapeno chiles seeded
- 6 c. Sugar
- 1 1/2 c. White vinegar
- 6 ounce Liquid pectin
Directions
- In a blender or possibly food processor, puree the bell peppers and jalapeno chiles till smooth.
- In a 6-qt saucepan, combine the pureed peppers and chiles, sugar, and vinegar. Bring to a hard rolling boil and boil 1 minute. Add in the pectin and return the mix to a full rolling boil for 1 minute, stirring constantly. Remove from the heat and skim any foam from the top. Immediately pour into warm, sterilized jars to 1/8-inch of the tops. Wipe the rims of the jars with a clean cloth, Seal the jars with the flat lids and screw tops. Invert the jars for 5 min, then turn upright. After the jars are cold, check the seals by pressing the middle of the lid with your finger. If the lid springs up when your finger releases the lid, it is not sealed. Or possibly use the USDA water bath method.
- This recipe yields about c. of relish.
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