Tuesday, September 29, 2015

Vintage Recipes- Green Pepper Jelly.

Photo & Content Credit: Recipe Curio 
When I was younger, my nana used to have some of this in her fridge, I remember eating pepper jelly on crackers with my cousins during the Summer. It's memories like those that you'll remember years later.  I loved her green pepper jelly! Well, here's an excerpt from a newspaper, not too sure of the date or the paper. But the recipe is timeless. Be sure to tell me your pepper jelly recipes after reading this!

I know not all of us have the eyes of a hawk, myself included in that, so I've typed up the recipe along with what's in the newspaper excerpt. Just click Read more and you'll be taken to it.

Here's the excerpt from the paper:
"We’ve had many requests to repeat the recipe for green pepper jelly. People either misplaced it or failed to clip it before the paper was thrown away.
This jelly took the country by storm and a couple of new jelly companies sprung up. One is in Texas, another in Virginia, and both are doing a big business selling this especially good jelly.
Be most careful to follow the directions in making the jelly, otherwise you may have jelly that isn’t as firm as you wish it to be.
The first recipe that we gave used 3/4 cup of chopped sweet green peppers. I found that we could add another half-cup of the peppers, making it even tastier.

THE RECIPE as I now use it calls for 1 1/4 cups of sweet green peppers. (The peppers are chopped better if you grind them in the blender with some of the vinegar.)
Measure 6 1/2 cups of sugar into a large bowl with 1 1/2 cups of vinegar. Add this to the chopped peppers and place in a large pan.
Bring sugar, vinegar and peppers to a rolling boil, turn off heat and allow to stand for 10 minutes. Add 1 bottle of certo, a few drops of green coloring and a dash or two of Tabasco sauce to taste, stir well and let stand for 10 minutes. Then fill jars or glasses.
If you like the jelly to be a bit more peppery, add a little more of the Tabasco sauce. Mark the glasses that are hotter; some people dislike food that is too peppery."

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