| | Directions | | Using gloves, and in a well ventilated area. Wash and grind peppers. Combined peppers in a large bowl and sprinkle with salt. Mix well and let stand for (3) hours. Drain well, combine peppers, pepper seeds, vinegar, apple juice, and pectin in a large saucepan, stir until pectin is completely dissolved. Add butter and bring to a boil over high heat stirring occasionally. Add sugar all at once and stir until sugar is completely dissolved. Bring back to a boil over high heat and boil for (2) minutes. Skim off foam using a metal spoon, if necessary. Ladle into very hot, sterilized jars leaving 1/4" head space. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place on a towel and let stand over night to cool. Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months. |
|
|
| Ingredients | | - |  | 12 Sweet Red Peppers (ground) |
| - | | 1 Red Hot Pepper (ground) (If desired) |
| - | | 1 teaspoon Pepper Seeds (if desired) |
| - | | 1 teaspoon table salt |
| - | | 1 1/2 cups White Vinegar (5%) |
| - | | 1/2 cup apple juice |
| - | | 1 teaspoon Butter (I cant believe its not butter) |
| - | | 5 cups Sugar (measured and set aside) |
| - | | 1 box Pectin |
| |
| |
