Lake Suzanne Pepper Jelly

* Exported from MasterCook II *

Lake Suzanne Pepper Jelly

Recipe By : Bertha Hinshaw
Serving Size : 3 Preparation Time :0:00
Categories : Canning Jams & Jellies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 1/2 cups granulated sugar
1 1/2 cups cider vinegar
1 1/2 cups bell peppers -- green or red *
1/4 cup hot red chili peppers -- or other colors *
6 ounces liquid pectin -- OR
2 packages Certo

* coarsely ground
** coarsely ground - also can use white, yellow or green hot peppers; do
NOT seed hot peppers!

In a large saucepan, combine the sugar and vinegar until the sugar is
dissolved. Stir in the peppers and bring to a rapid boil. Stirring to
prevent sticking, boil for 3 minutes. Add the pectin and boil 1 minute.
Remove from heat and let stand for 5 minutes. Ladle into hot sterilized
jars, filling to 1/8 inch from top. Seal according to canning
instructions, and let stand without disturbing for 24 hours. Yield: 3
pints.

NOTES
Carl and Vita Hinshaw of the Chalet Suzanne Restaurant and Inn in Lake
Wales, Florida, took over the operation of this central Florida inn after
it was begun by Carl's mom, Bertha. She was one of the best cooks ever.
The Hinshaw's carry on her tradition and her reputation for great
cuisine.

Source: Tropic Cooking by Joyce LaFray Young

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