Recipe: Jalapeno Jelly (using 4 kinds of pepper) (1982)

JALAPENO JELLY

5 1/2 cups sugar
1 1/2 cups cider vinegar
4 medium jalapeno peppers, seeded, finely chopped
1 medium red or green pepper, finely chopped
1 tablespoon dried crushed red pepper
3 to 4 drops hot red pepper sauce
1 (6 ounce) bottle liquid fruit pectin
FOR SERVING:
Softened cream cheese
Wheat or sesame crackers

Heat sugar, vinegar, peppers, and pepper sauce to boiling in large saucepan; boil 1 minute. Remove from heat and stir in pectin immediately.

Pour jelly mixture into sterilized jars; cool to room temperature. Seal with lids and refrigerate.

TO SERVE:
Spread cream cheese on crackers; top with small spoonful jelly. Or serve as a condiment with ham, pork, lamb, or chicken.

Jelly can be refrigerated up to 2 months.

Makes 3 pints
From: Recipelink.com
Source: Recipe booklet: The Spicy Cookbook (free with the purchase of Listerine), 1982