Hi Maureen,

Thanks for pointing out the missing ingredient. I don't know where md's recipe came from, but I found a duplicate of it on my Cookbook USA CD.

Betsy

Jalapeno Pepper Jelly
From: Cookbook USA CD

2 lg. green peppers, seeded and finely chopped
8 fresh jalapeno peppers, finely chopped
6 1/3 c. sugar
1 1/3 c. white vinegar
3 tbsp. fresh lime juice
2 (3 oz.) pkgs. liquid fruit pectin
Green or red liquid food coloring

Combine peppers, sugar, vinegar and lime juice in a flat-bottom kettle; stir well. Bring to a rolling boil, and boil 1 minute, stirring constantly. Add liquid fruit pectin, and return to a rolling boil. Boil 1 minute, stirring constantly to prevent sticking. Remove from heat, and skim off foam with a metal spoon. Add food coloring, 1 drop at a time, for desired color. Quickly ladle jelly into hot sterilized jars, leaving 1/4 inch headspace. Cover at once with metal lids, and screw bands tight. Process jelly in boiling water. Note: Turn jars frequently during cooling to distribute peppers evenly throughout jelly.