Rob + Eustace

Dee's Pepper Jelly

I’m a big fan of Dee, Rob’s Mom. Dee and my Mom are from the generation of women that hated to cook because people told them they had to. And even though she isn’t a fan of cooking, she has perfected many recipes over the years that Rob and I both love. This recipe is one that Rob remembers she would make for parties and special occasions like this. This has a *KICK* but serving it over the cream cheese helps temper it. - e.

Ingredients
4-6 green peppers (depending on size), seeded and ground
2-3 jalapenos, seeded and ground (1/4 c)
1-1/2 c cider vinegar
6-1/2 c sugar
6 oz bottle of liquid pectin

Directions
Combine peppers, vinegar and sugar in a pan, bring to a rolling boil. Remove from heat and let stand 20 mins. Reheat and boil for 3 mins, stirring constantly. Remove from stove, add pectin and stir constantly for 5 mins. Pack in hot sterile jars and seal.

Suggestions for serving:
Over a block of cream cheese as an appetizer.
Serve as a meat accompaniment.
Use red and green peppers for Christians for Christmas.