*  Exported from  MasterCook II  *
 
                         Lake Suzanne Pepper Jelly
 
 Recipe By     : Bertha Hinshaw
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Canning                          Jams & Jellies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6 1/2  cups          granulated sugar
    1 1/2  cups          cider vinegar
    1 1/2  cups          bell peppers -- green or red *
      1/4  cup           hot red chili peppers -- or other colors *
    6      ounces        liquid pectin -- OR
    2      packages      Certo
 
 * coarsely ground
 ** coarsely ground - also can use white, yellow or green hot peppers; do
 NOT seed hot peppers!
 
 In a large saucepan, combine the sugar and vinegar until the sugar is
 dissolved.  Stir in the peppers and bring to a rapid boil.  Stirring to
 prevent sticking, boil for 3 minutes.  Add the pectin and boil 1 minute.
 Remove from heat and let stand for 5 minutes.  Ladle into hot sterilized
 jars, filling to 1/8 inch from top.  Seal according to canning
 instructions, and let stand without disturbing for 24 hours. Yield: 3
 pints. 
 
 NOTES
 Carl and Vita Hinshaw of the Chalet Suzanne Restaurant and Inn in Lake
 Wales, Florida, took over the operation of this central Florida inn after
 it was begun by Carl’s mom, Bertha.  She was one of the best cooks ever. 
 The Hinshaw’s carry on her tradition and her reputation for great
 cuisine. 
 
     Source: Tropic Cooking by Joyce LaFray Young
 
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