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Recipe: Jalapeno Pepper Jelly

Preserving - Jams, Jellies
This recipe is from Lone Star Legacy, The Austin Junior Forum.

Jalapeno Pepper Jelly

3 large green peppers, seeded and diced
6 or 7 fresh jalapeno peppers, seeded and chopped
1/3 c. water
5 pounds sugar
3 c. cider vinegar
3 pouches (3 ounces each) Certo
Green food coloring

Put all peppers in blender with water. Wear rubber gloves while handling jalapenos. In large saucepan, combine peppers, sugar and vinegar; boil 4 minutes. Watch carefully because mixture boils over easily. Remove from heat and add Certo and food coloring. Stir well. Pour into sterilized jars and seal with paraffin. Yields 8 to 10 pints.
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