Jalapeno jelly-ch
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Whole jalapeno -- stems | |
| Removed | ||
| 2 | mediums | Red bell pepper |
| 1½ | cup | Distilled vinegar |
| 6 | cups | Sugar |
| ⅓ | cup | Lemon juice |
| 4 | ounces | Liquid pectin |
| 10 | drops | Green food coloring |
Directions
Place chiles and peppers in a blender and puree until finely chopped.
Combine the puree and vinegar, bring to a boil over high heat, and boil rapidly for 10 minutes, stirring occasionally.
Remove pan from heat and stir in sugar and lemon juice.
Return pan to heat, bring to a boil again, stir in the pectin and food coloring and boil again, stirring constantly for 1 minute.
Skim off foam and bottle in sterilized jars.
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