Diablo jalapeno jelly

2 servings

Quantity 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

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