Jalapeno Jelly

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• 2 large sweet green peppers, cored, seeded, chopped (about 1 pound)
• 6 large jalapeno chiles, seeded and chopped (about 2/3 cup)
• 1 cup cider vinegar
• 5 1/2 cups sugar
• 1/2 cup water
• 1 (1 3/4 ounce) box powdered fruit pectin, dissolved in
• 3/4 cup water
• 1/2 cup lemon juice
• green food coloring
• 6 canning jars, lids, seals (1/2 pint)

Recipe

• 1 in processor, finely chop green peppers and jalapenos with vinegar.
• 2 place pepper mixture in 5 or 6 quart heavy-bottomed non-aluminum saucepan. stir in sugar and water. bring to boiling, stirring occasionally. boil over medium-high heat 5 minutes or until slightly thickened.
• 3 meanwhile in small saucepan, boil pectin-water mixture 1 minute.
• 4 add pectin mixture, lemon juice and desired amount of green food coloring to pepper mixture. boil 2 minutes. remove from heat.
• 5 pour hot jelly mixture into sterilized jars; seal. process in hot water bath following manufacturer`s instructions. remove jars from water and place on wire rack. let stand at room temperature 24 hours or until jelly sets up.
• 6 store in cool, dark place for up to 6 months.