| Jalapeño Pepper Jelly ~ 5 cups sugar ¾ cup cider vinegar ¾ cup herb flavored white vinegar 2 large bell peppers 5 Jalapeños peppers 6 ounces liquid pectin green food color if desired In a large saucepan combine the sugar and the vinegar and bring the mixture to a boil over moderately low heat, stirring. In a food processor chop the bell peppers, seeds and ribs discarded, and the jalapeños peppers, ribs and most seeds discarded. Stir the pepper mixture into the sugar mixture and simmer the mixture, skimming the froth, for 10 minutes. Stir in the pectin and boil the mixture rapidly for 1 minute. Skim the jelly and add the food coloring if desired. Transfer the jelly to hot sterilized Mason-type jars, wipe the rims with a damp cloth, and seal the jars with the lids. Makes 5 cups |
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