Place juice and peppers in blender or food
processor, and process until peppers are fully
chopped. Strain through a double thickness of
cheesecloth. Pour the strained juice into a
large kettle; add sugar. Bring to a full
rolling boil, stirring constantly. Stir in
vinegar and pectin; return to a full rolling
boil. Boil for 1 minute, stirring
constantly.Remove from the heat; skim foam.
Add food coloring, if desired. Pour into
sterilized jars, leaving 1/4 inch headspace.
Adjust caps. Process 10 minutes in boiling
water bath.
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