Jalapeno Jelly

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30 minutes Prep: 10 minutes Cook: 20 minutes

1367 calories per serving view nutrition facts

Ingredients

3/4	cup	jalapeno pepper	or serrano
2	medium	green bell peppers	seeded, and sliced
1 1/2	cups	white vinegar	distilled
6 1/2	cups	sugar
3 1/2	ounces	fruit pectin, dry	two packages
1	tablespoon	red pepper flakes
1	x	food coloring	green, optional

Directions

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).

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