Greetings everyone, I hope you're all well. My Aunt use to make this many years ago but never passed down the recipe before she passed away. Thank you for adding this recipe here. Hint: If you par boil the peppers at a rolling boil for about 15 minutes, strain off the pulp before adding the sugar and pectin, add green or red food coloring, the jelly results come out a very nice clearish colors. like a jelly instead of a jam. It's still very hot, just more of a jelly consistency. This jelly goes great with black eyed peas, smoked sausages, gumbo...ect It's also my secret ingredient to my famous homemade Bar B Que sauce. shhhhhhhh ( smiles ) Thanks again for sharing this recipe. I thought it had been lost along with my Aunt Louise. Sincerely, Shane
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Greetings everyone, I hope you're all well. My Aunt use to make this many years ago but never...