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Red Pepper and Cherry Pepper Jelly https://www.metro.ca/userfiles/image/recipes/Gelee-poivrons-piments-cerises-1953.jpg PT15M PT15M PT30M
Cut and scoop out peppers.Purée in food processor.Bring peppers, sugar, vinegar and salt to a boil.Lower heat and simmer 10 minutes.Soak gelatine in lemon juice 2 minutes.Stir in gelatine.Bring to the boiling point, stirring steadily.Cook 1 to 2 minutes.Skim.Pour into sterilised jars.Seal. Cool.
2
2 4 5 1
6 red peppers 2 cherry peppers 4 cups (1 L) sugar 1 cup (250 mL) white vinegar 1/2 tsp. (2 mL) coarse salt 2 Tbsp. (30 mL) unflavored gelatine 3 Tbsp. (45 mL) lemon juice
Red Pepper and Cherry Pepper Jelly

Red Pepper and Cherry Pepper Jelly

Rate this recipe
4 Votes
2
L
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 6
    red peppers
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    3 PK PRODUCT OF ONTARIO ROMAINE HEARTS 3 PK PRODUCT OF U.S.A.


  • 2
    cherry peppers
  • 4 cups
    (1 L)
    sugar
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    1 kg


  • 1 cup
    (250 mL)
    white vinegar
  • 1/2 tsp.
    (2 mL)
    coarse salt
  • 2 Tbsp.
    (30 mL)
    unflavored gelatine
  • 3 Tbsp.
    (45 mL)
    lemon juice
Imprimer ma sélection

Preparation

Cut and scoop out peppers.

Purée in food processor.

Bring peppers, sugar, vinegar and salt to a boil.

Lower heat and simmer 10 minutes.

Soak gelatine in lemon juice 2 minutes.

Stir in gelatine.

Bring to the boiling point, stirring steadily.

Cook 1 to 2 minutes.

Skim.

Pour into sterilised jars.

Seal. Cool.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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