| | Directions | | using gloves, and in a well ventilated area wash, remove seeds and chop or grind peppers. wash and chop onions. In a blender add (1) cup vinegar, peppers and onions. Blend until pureed. Combined in a large saucepan all ingredients except sugar, mix well. Bring to a boil over high heat while stirring continually. Boil hard for (15) minutes. Add sugar all at once and stir until sugar is completely dissolved. Bring back to a boil and boil for (2) minutes. 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 | | - |  | 1 pound Red Peppers (chopped) |
| - | | 1 onion (chopped) (small) |
| - | | 2 cups vinegar |
| - | | 7 Habaneros |
| - | | 1/2 teaspoon Chili Pepper Flacks (ground fine) |
| - | | 4 cups Sugar (measured and set aside) |
| - | | 1 box Pectin (Ball, low sugar/no sugar) |
| |
| |
