In Loving Memory of Dorothy M. O’Donnell

Dorothy’s Famous s Red Pepper Jelly

Can adjust recipe easy

24 Red Bell Peppers (11 cups – Darker the better) cut up peppers and discard any other color, seeds and core runs. Place in food processor and process until it looks like chopped garlic.

Line a large colander with cheese cloth. Place the Peppers in the colander and sprinkle

2 Tablespoons Non Iodized Salt (canning salt) over the top ONLY.  Place a bowl beneath the colander to catch the pepper juice. Be sure that the bowl is small enough that the colander bottom would not set in the liquid. Let the peppers drain over night in a cool place. Pour off the juice in the bowl.

Use a large stock pot and mix the following:

4 c Vinegar white

6 c sugar

Bring to boil.  Let it boil about 2 minutes (stirring if needed). Gently dump in the peppers and bring it back to a soft boil. Cook the peppers for about 30 minutes. (It should have a Marmalade look).

Pour into jars.  Seal with wax or canning bath.

Gift ideas:  Put pepper jelly in a stem glass and put a bow on it. Cover top of glass with paraffin to seal in the jelly.