JALAPENO PEPPER JELLY
1 green pepper, cut into quarters
2 fresh jalapeno peppers, seeds and ribs removed
6 1/2 cup sugar
1 1/2 cup cider vinegar
3 oz liquid fruit pectin
several drops green food coloring (optional)
Finely chop green pepper and jalapeno peppers using a food processor
or knife. In 1-1/2 quart Dutch oven, combine green pepper mixture,
sugar and vinegar. Bring to boil on range-top, reduce heat. Cover
and simmer, stirring often, about 15 minutes or until pepper mixture
turns transparent. Stir in pectin, add food coloring, if desired.
Return to full rolling boil, boil hard, uncovered, 1 minute, stirring
constantly. Remove from heat. Skim off any foam with metal spoon.
Pour at once into hot sterilized half-pint jars, seal, using metal
lids of paraffin. Serve with cream cheese and assorted crackers.