Jelly Pimenta Jelly, "Secret and Vitamins" Read the recipe to the end

Jelly Pimenta Jelly, "Secret and Vitamins"
Read the recipe to the end
Ingredients:
250 grs. Pepper finger without seed and without the white veins
250 grs. Of refined sugar
250 ml of filtered cold water
250 ml of vinegar preferably white rice
1 pinch of salt
Way of preparing:
Wear disposable gloves to remove the seeds and white veins of the pepper finger.
Secrets:
Be careful not to rub the "eyes with your hands" while preparing, preferably with your own glasses (protection).
After you have removed the white seeds and ribs cut the peppers into two pieces.
Dispose of gloves (garbage).
Wash hands thoroughly with soap for two to three times, then face the same way.
How to Prepare Jelly on Fire:

Put in a large saucepan, all ingredients, mix well.
Bring to a boil over high heat, simmer for about 2 to 3 hours, stirring occasionally with a high wire spoon
Let it cool well, hit the blender, or the processor.
If it is very liquid, return to the low heat until it is a soft jelly.

Yield is ½ liter of pepper jelly.
Store in sterilized small glasses with screw cap.
Store inside the refrigerator, not the door.

Notice:
The pepper jelly is to accompany barbeque, beef or pork.
Serves for other meats roasted in the traditional stove: Pork loin, beef, poultry.
If it is to be used to dilute fish with vinegar and a little oil, half to half.

Note:
The pepper contains the vitamins A, E, and C, is rich in zinc, folic acid and potassium. Prevents cancer