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JALAPENO JELLY | |
1/3 c. finely chopped seeded jalapenos 1 1/2 c. finely chopped seeded green peppers 6 1/2 c. granulated sugar 1 1/2 c. cider vinegar 1/4 tsp. green food coloring 1 (6 oz.) pkg. liquid fruit pectin Process peppers in food processor. Blend 60 seconds. Heat sugar and vinegar over moderate heat for 10 minutes. Add pepper puree and bring to a boil over high heat. Simmer 5 minutes over low heat. Stir in food coloring. Remove from heat and stir in pectin. Pour mixture into 11 (1/2 pint) sterilized jars. Fill within 1/8 inch of top. Seal and invert jars. Store in cool dark place. |
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