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Jalapeno Jelly I

Yield: 4 Servings

Ingredients and directions for this recipe

3/4 c Jalapenos
2 Bell pepper, green; seeded,
-chopped
1 1/2 c Vinegar, white
6 1/2 c Sugar
2 pk Certo
1 tb Dried red pepper flakes
Food color, green; optional

Place jalapeno peppers, green peppers, and vinegar in bowl of food
processor. Using metal blade and quick on and off turns, finely grind
peppers. Scrape pepper mixture into heavy saucepan. Stir in sugar.
Cook over high heat, stirring constantly, until liquid comes to a
full, rolling boil. Boil for 10 minutes. Remove from heat. Stir in
liquid pectin, red pepper flakes, and 2 to 3 drops food coloring, if
desired. Immediately pour into hot sterilized jars and vacuum seal.
(Hot water bath method, or may be refrigerated up to 6 weeks).

See also:
Previous recipe Jalapeno Jelly Glaze
Next recipe Jalapeno Jelly Ii

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