Jalapeno jelly i

4 servings

Ingredients

Quantity Ingredient
¾ cup Jalapenos
2 Bell pepper, green; seeded, chopped
1½ cup Vinegar, white
--- Gourmet Preserves by Judith Choate
per Sallie Austin Krebs Converted by MMCONV
6½ cup Sugar
2 packs Certo
1 tablespoon Dried red pepper flakes
Food color, green; optional

Directions

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).

Posted from the Echo's Library 03/29/95 by Frank Skelly Submitted By FRANK SKELLY On 03-29-95

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