Jalapeno Jelly

By á-5981

Ingredients

• 2 jalapeno peppers seeded and chopped
• 3 medium green peppers cut into 1" pieces divided
• 1-1/2 c white vinegar divided
• 6-1/2 c sugar
• 1/2 to 1 t cayenne pepper
• 2 pouches (3oz each) liquid fruit pectin
• 6 drops green food coloring

Preparation

Step 1

In a blender or food processor, place the jalapenos, half of the green peppers, and 1/2c vinegar; cover and process until pureed. Transfer to a large dutch oven.
Repeat with remaining green peppers and another 1/2c vinegar, add to the dutch oven. Add the sugar, cayenne and remaining vinegar to dutch oven. Bring to a rolling boil over high heat stirring constantly. Quickly stir in pectin. Return to boil; and boil for 1 minutes stirring constantly.
Remove from heat; skim off foam. Add food coloring if desired. Ladle into hot half pint jars leaving 1/4" headspace. Remove air bubbles wipe rims and adjust lids.
Process for 10 minutes in a boiling water canner. Serve over cream cheese with crackers if desired.