Yield: 2 servings
Measure | Ingredient |
---|---|
1 \N | Green bell pepper |
5 \N | Jalapeno peppers |
3 cups | Sugar |
¾ cup | Cider vinegar |
3 ounces | Pectin |
2 drops | Green food coloring |
1. Sterilize jelly jars and lids according to manufacturer's 2. Remove seeds from green pepper and chilies (Be very careful with chiles -- don't touch your eyes.) Fit the steel knife blade into the bowl. Chop green pepper into ¼-inch pieces. Measure ½ cup.
Reserve rest for another purpose. Chop jalapenos into ¼ inch pieces. Measure ¼ cup for jelly. 3. Place the ½ cup green pepper and ¼ cup jalapenos, sugar and vinegar in a large saucepan. Bring to a boil. Continue to boil 1 minute. Remove from heat; let cool 5 minutes. Stir in pectin and food coloring. 4. Strain mixture through a fine strainer to remove pieces of peppers. Pour strained liquid into sterilized jars. Cover tightly and store in a cool place up to 6 months.
Makes 2 cups.
Recipe By : Jo Anne Merrill