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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“JALAPENO JELLY”

 

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