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1
Bring boiling-water canner, half full with water, to simmer.
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2
Wash jars and screw bands in hot soapy water; rinse with warm water.
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3
Pour boiling water over flat lids in saucepan off the heat.
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4
Let stand in hot water until ready to use.
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5
Drain jars well before filling.
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6
To make the relish: Cut peppers in half and discard seeds.
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7
Put through food chopper twice, using finest blade.
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8
Drain peppers, reserving exactly 1 cup of the prepared juice; pour juice into 6- or 8-qt.
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saucepot.
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10
Set aside to use when preparing the jelly.
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11
Measure exactly 1 cup of the drained prepared peppers into separate 6- or 8-qt.
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12
saucepot.
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13
Stir 3-1/2 cups of the sugar and 3/4 cup vinegar into peppers in saucepot.
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14
Add 1/2 tsp.
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15
of the butter to reduce foaming.
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16
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
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17
Stir in 1 pouch of the pectin.
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18
Return to full rolling boil and boil exactly 1 min., stirring constantly.
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19
Remove from heat.
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20
Skim off any foam with metal spoon.
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21
Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
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22
Wipe jar rims and threads.
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23
Cover with two-piece lids.
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24
Screw bands tightly.
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25
Place jars on elevated rack in canner.
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26
Lower rack into canner.
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27
(Water must cover jars by 1 to 2 inches.
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28
Add boiling water, if necessary.)
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29
Cover; bring water to gentle boil.
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30
Process 10 min.
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31
Remove jars and place upright on a towel to cool completely.
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32
After jars cool, check seals by pressing middles of lids with finger.
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33
(If lids spring back, lids are not sealed and refrigeration is necessary.)
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34
To make the jelly: Stir remaining 3-1/2 cups sugar and remaining 1/2 cup vinegar into prepared juice in saucepot.
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35
Tint with food coloring, if desired.
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36
Add remaining 1/2 tsp.
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37
butter to reduce foaming.
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38
Bring mixture to full rolling boil on high heat, stirring constantly.
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39
Stir in remaining pouch of pectin.
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40
Return to full rolling boil, and boil exactly 1 min., stirring constantly.
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41
Remove from heat.
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42
Skim off any foam with metal spoon.
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43
Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
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44
Wipe jar rims and threads.
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45
Cover with two-piece lids.
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46
Screw bands tightly.
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47
Place jars on elevated rack in canner.
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48
Lower rack into canner.
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49
(Water must cover jars by 1 to 2 inches.
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50
Add boiling water, if necessary.)
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51
Cover; bring water to gentle boil.
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52
Process 5 min.
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53
Remove jars and place upright on a towel to cool completely.
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54
After jars cool, check seals by pressing middles of lids with finger.
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55
(If lids spring back, lids are not sealed and refrigeration is necessary.)
