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Jalapeno Jelly

Yield: 4 Servings

Ingredients and directions for this recipe

3/4 c Jalapeno (or serrano)
-peppers
2 md Green bell peppers, seeded
-and sliced
1 1/2 c Distilled white vinegar
6 1/2 c Sugar
6 oz Bottle liquid pectin
1 tb Dried red pepper flakes
Green food coloring,
-optional

Yield: makes 4 - 1/2 pint jars Notes: Generally used as an hors
d'oeuvre with cream cheese on water biscuits. (That's Horses de
Ovaries, Al). You can also use it as a glaze for meats, game, and
poultry or as an accompaniment to meats or game.

Place jalapeno peppers, green peppers, and vinegar in bowl of food
processor. Using metal blade and quick on and off turns, finely grind
peppers. Scrape pepper mixture into heavy saucepan. Stir in sugar.
Cook over high heat, stirring constantly, until liquid comes to a
full, rolling boil. Boil for 10 minutes. Remove from heat. Stir in
liquid pectin, red pepper flakes, and 2 to 3 drops food coloring, if
desired. Immediately pour into hot sterilized jars and vacuum seal.
(Hot water bath method, or may be refrigerated up to 6 weeks).

See also:
Previous recipe Jalapeno Jack Burgers W/funky Avocado Ho
Next recipe Jalapeno Jelly #1

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