Pepper jelly 2
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Peppers-jalapeno or serrano |
| 2 | eaches | Green bell peppers |
| 1½ | cup | White vinegar |
| 6½ | cup | Sugar |
| 6 | ounces | Bottled liquid pectin |
| 1 | tablespoon | Red pepper flakes |
| 1 | each | Red or green food coloring |
Directions
Seed and slice peppers. Place jalapeno and green pepper and vinegar in food processor bowl. Finely grind with quick on and off turns.
Scrape 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 2-3 drops food coloring if desired.
Cool. Strain into hot sterilized jars and seal, or may be refrigerated up to 6 weeks. Make 4 half pint jars.