Red Pepper Jelly

Ingredients

• a pound of sugar
• every pint of juice

Method

1. 1

   Chop ripe red peppers and place in a granite pan and set in a kettle of cold water over a hot fire.

2. 2

   Let boil until the juice is entirely extracted.

3. 3

   To every pint of juice allow a pound of sugar and boil until it thickens.

4. 4

   Put in small tumblers.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 256. The excerpt below is the record exactly as published.

RED PEPPER JELLY. Chop ripe red peppers and place in a granite pan and set in a kettle of cold water over a hot fire. Let boil until the juice is entirely extracted. To every pint of juice allow a pound of sugar

Cook this with the app: pantry check, scaling, and the assistant.