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.
Submitted by: wvhomecanner on June 6, 2010