More info on this to come...

RED PEPPER JELLY

7 large red bell peppers
2 C cider vinegar
2 t. salt
2 t. chili powder
10 C sugar
2/3 C fresh or bottled lemon juice
1 6oz bottled liquid pectin (Certo- 2 3 oz packets)

Cut peppers into chunks chop in blender or food processor to make 4 cups. Mix peppers, vinegar, salt and chili powder in large pan and boil 10 min. Stirring occasionally. Add sugar and lemon juice and bring back to boil. Add pectin and boil 1 minute. Skim foam. Remove from heat and pour into sterilized jars and seal. Makes 10 to 12 ½ pints.

Peach Pie

Yep, its been over a year and a half. You all thought I had forgotten about this blog didn't you? I didn't, I have wanted to blog but everything else seems to get in the way and now I have had the bug to start blogging again. I should be posting on my families site, but with time of the essence for peaches, here is the best peach pie recipe I have ever had...pics will come later but I want to get this one up.

Peach Pie

6 pre-bake pie shells (I use the frozen Marie Callendar brand, they taste better than anything I could possibly make myself.)
12 Cups peaches, sliced
6 T lemon juice
1 C sugar
Let stand for 1 hour, pour off the juice and then add apricot nectar to so that is measures a total of 6 cups, usually the peach juice is about 3 cups.

In sauce pan combine 3/4 C cornstarch mix with 2 ½ c sugar. Then add juice and over medium heat stir constantly until thick. Remove from heat and add:
¼ c butter
2 t almond extract
1 6oz package of peach jello
Cool down and put peaches into cooked crust. Cover with sauce. Chill. Makes 6 pies.