Why I Love This Recipe
Not sure where I got this from but started making it years ago and can make it from very mild, IE all bell peppers, right on up to very hot, IE habeneras or any combination of peppers you like. I like habeneras, my wife likes it very mild and uses a table spoon or two of my habenera jelly added to bell peppers.
It is great with crackers and cream cheese.
Submitted by: "Bruce Ward"
Ingredients You'll Need
2 cups water
2 cups vinegar
2 cups sugar
2 cups pepper ( what ever flavor you want)
Chop peppers medium to fine, leave seeds if you want it hot.
Add all ingredients into a pan and cook til it reduces by about two thirds, or what ever consistency you like, about 2 hours on low to medium.
Questions, Comments & Reviews
More Great Recipes: Jam/Preserve