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“I have been making this for years, and people always request the recipe. It's easy to make, and perfect for holiday gift-giving. The heat depends on what kind of peppers you use, I love to throw a mix of chili peppers and get the nice heat at the back end when you eat it. Enjoy!”
READY IN:
35mins
YIELD:
7 half-pint jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove stems and seeds from green bell peppers.
  2. Grind green peppers in a food processor until liquified.
  3. Measure 3/4 cup of green peppers into a large heavy saucepan.
  4. Grind the hot peppers in the same way and add 1/2 cup to the saucepan.
  5. Add the vinegar and sugar.
  6. Bring to a full rolling boil, stirring constantly.
  7. Add pectin and stir until well blended.
  8. Bring back to a full rolling boil for one minute.
  9. Remove from heat and skim foam.
  10. Ladle into hot jars and seal.
  11. Process in a water bath canner for 5 minutes, or invert jars upside down on a protected surface for about 10-15 minutes to give a secure seal.

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