Jalapeno Pepper Jelly
Ingredients
- 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
Instructions
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.