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Pepper Jelly (LSP) 3 cups Peppers (*prepared) 4 cups Sugar 4.5 fluid oz. Water 4 3/4 cup Cider Vinegar 1/3 cup LSP * Pepper Preparation: Cut the peppers in half and discard the seeds and stem. Cut into small pieces or use a food processor. Note: You can mix up the type of peppers based on flavor and color. In general, bell peppers would be the base peppers with a smaller amount of jalapeno or habanero type peppers. Such as, 2 cups bell pepper and 1 cup jalapeno. Food coloring may be added if desired. Peach Pepper Jelly Using LSP...

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