Recipe Archives->Preserving->Sweet Pepper Relish

Sweet Pepper Relish
Makes about four 8-oz. jars.

2 cups peppers - for best color use 1 cup each red and green 
3/4 cup vinegar
3-1/2 cups sugar
1 box SureJell powdered pectin (1.75 oz.)
1/2 tsp butter or margarine (to reduce foaming)

Stem and halve pepeprs, discard seeds.  Finely chop peppers, drain
well.  Measure 2 cups into a 6- or 8-quart non-reactive saucepot.
Stir in vinegar.  Stir pectin into peppers and add butter.

Bring to full rolling boil over high heat, stirring constantly.
Quickly stir in all the sugar.  Return to full rolling boil and
boil exactly 1 minute, stirring constantly.  Remove from heat, skim
off any foam with metal spoon, and ladle quickly into hot sterilized
jars, filling to within 1/8 inch of tops.  Wipe jar rims and threads,
cover with two-piece lids.  Screw bands tightly.  Process in boiling
water bath for 5 minutes to ensure seal.

Printable version: sweet-pepper-relish.txt.