RED PEPPER JELLY

1 cup sweet red pepper juice
3 cup granular sugar
½ cup cider vinegar
1 tsp Tabasco sauce
1 (85 ml) pouch liquid pectin

Core & seed 6 large red peppers and cut into pieces. Liquify in blender. Put in sieve over a bowl  and allow juice to collect. Do not squeeze or juice will be cloudy.

Put in pan and add sugar, vinegar and Tabasco. Bring to a boil. Add pectin. Bring back to a boil and boil hard for one minute. Skim and bottle in hot sterilized jars. Process in boiling water bath for 5 minutes.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page.
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