This recipe was clipped from a newspaper and written by Clara Weisenborn, Journal Herald Special Writer, and was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

We’ve had many requests to repeat the recipe for green pepper jelly. People either misplaced it or failed to clip it before the paper was thrown away.

This jelly took the country by storm and a couple of new jelly companies sprung up. One is in Texas, another in Virginia, and both are doing a big business selling this especially good jelly.

Be most careful to follow the directions in making the jelly, otherwise you may have jelly that isn’t as firm as you wish it to be.

The first recipe that we gave used 3/4 cup of chopped sweet green peppers. I found that we could add another half-cup of the peppers, making it even tastier.

THE RECIPE as I now use it calls for 1 1/4 cups of sweet green peppers. (The peppers are chopped better if you grind them in the blender with some of the vinegar.)

Measure 6 1/2 cups of sugar into a large bowl with 1 1/2 cups of vinegar. Add this to the chopped peppers and place in a large pan.

Bring sugar, vinegar and peppers to a rolling boil, turn off heat and allow to stand for 10 minutes. Add 1 bottle of certo, a few drops of green coloring and a dash or two of Tabasco sauce to taste, stir well and let stand for 10 minutes. Then fill jars or glasses.

If you like the jelly to be a bit more peppery, add a little more of the Tabasco sauce. Mark the glasses that are hotter; some people dislike food that is too peppery.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.