LOCATION: Recipes >> Preserving >> Jalapeno Jelly 07
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Jalapeno Jelly 07
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Jalapeno Jelly
10 Japapeno peppers, stems removed
2 medium bell peppers
1 1/2 cup vinagar
6 cups sugar
1/3 cup lemon juice
4 oz. liquid pectin
10 droops green food coloring
Place chiles and peppers in blender and puree until finely chopped.
Combine the puree and vineagar and bring to a boil. Boil rapidly
for 10 minutes stiring occasionally. Remove from heat and stir in
sugar and lemon juice.
Return to heat, bring to boil again, stir in the pectin and food
coloring and boil again, stirring constantly for 1 minute.
Skim off foam and bottle in sterilized jars.
Makes 6 1/2 pints
Excellent on crackers with cream cheese and can be used as a basteing
sauce for grilled poultry. For a sweet and hot flavor, add fruits
such as apricots or peaches to the jelly.
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