Saturday, June 4, 2011

PEPPER JAM

Drain 1 small can pimientos and force through food chopper. Put in saucepan, add 3/4 cup sugar and 1/2 cup vinegar, stir until sugar is dissolved and boil gently to 220 degrees F. or until mixture is the consistency of jam. Pour in small sterilized glasses and when cool cover with melted paraffin.

If preferred, use 3 sweet red peppers in place of pimientos. Remove seeds, force through food chopper, sprinkle with Salt and let stand 3 or 4 hours. Drain, rinse, and finish as above.

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