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Jalapeno Pepper Jelly Recipe
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1 lg Green pepper, cut into Quarters 2 Fresh jalapeno peppers, Seeds and ribs removed 6 1/2 c Sugar 1 1/2 c Cider vinegar 3 oz Liquid fruit pectin -optional- Several drops green food Coloring Dinely chop green pepper and jalapeno peppers using a food processor or knife. In 1-1/2 quart Dutch oven, combine green pepper mixture, sugar and vinegar. Bring to boil on range-top; reduce heat. Cover and simmer, stirring often, about 15 minutes or until pepper mixture tuns transparent. Stir in pctin; add food coloring, if desired. Return to full rolling boil; boil hard, uncovered, 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Pour at once into hot sterized half-pint jars, seal, using metal lids of parafin. Serve with cream cheese and assorted crackers.
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