LOCATION: Recipes >> Preserving >> Hot Jellies
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Hot Jellies
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Jalapeno Pepper Jelly
1/2 lb. fresh jalapeno peppers (1 1/2 C. seeded and chopped)
3/4 lb. bell pepper (2 C. seeded and chopped)
6 1/2 C. sugar
1 1/2 C. apple cider vinegar
6 oz. bottle liquid pectin
Remove all seeds from peppers and chop coarsely. Put peppers and
vinegar in blender and puree. Mix pepper-vinegar and sugar. Bring
mixture to boil and boil for 5 minutes. Add bottle of pectin and
a few drops of green food coloring. Bring to rolling boil for one
minute. Pour into sterilized jars and seal. Serve with beef, lamb
or cream cheese and crackers.
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