Recipe: Jalapeno Jelly

JALAPENO JELLY

5 jalapeno chilies, stems removed
2 medium green bell pepper
3/4 cup red wine vinegar
3 cups sugar
1/4 cup lemon juice
2 oz liquid pectin (or make up 2 oz from powdered)
6 drops green food coloring

Puree the chilies and bell peppers together in a blender.

In a saucepan combine the puree and vinegar and bring to a boil. Let simmer for 10 minutes stirring occasionally.

Remove from the heat and stir in the sugar and lemon juice. Return to stove and bring to a boil.

Stir in all remaining ingredients and cook for 1 minute. Skim off any foam during and after cooking.

Pour into hot sterilized jelly jars (click here for the canning procedure for this recipe). If not processing in a boiling water bath, cool the jelly in the jars before putting the tops on the jars and store in the refrigerator.