Jalapeno Jelly



1/3 cup seeded jalapeno peppers

6 1/2 cups sugar

1 1/2 cups seeded green peppers

1 1/2 cups cider vinegar

1/4 tsp. green food color

6 oz. fruit liquid fruit pectin



Finely chop jalapeno and green peppers then place in blender or food

processor. Cover and blend 45-60 seconds at medium speed until pureed. In a

large sauce pan, heat sugar and vinegar over moderate heat for about 10

minutes until sugar has dissolved. Add pepper puree and bring to a boil over

high heat, reduce heat and simmer 5 minutes. Stir in green food coloring,

remove from heat and stir in pectin. Pour into 1/2 pint sterilized jars,

filling to within 1/8 inch of the top. Wipe mouth of jars with wet paper

towel, seal with lids and screw bands. Invert for a few minutes to destroy

mold or yeast on lids (???). Cool upright on wire racks. Serve with cream

cheese on wheat or soda crackers. Makes 11 1/2 pints.