Jalapeno pepper jelly

 
                           Jalapeno Pepper Jelly
 
 Recipe By     : Sunset Books
 Serving Size  : 7    Preparation Time :0:00
 Categories    : Jams And Jellies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      medium        red jalapeno peppers
                         --(up to 6 peppers)
      3/4  cup           red bell pepper -- chopped
    6      cups          sugar
    2 1/2  cups          cider vinegar
    2      packages      liquid pectin (3 oz. each)
 
 1) Remove most of the seeds from the jalapeno peppers and chop 
 coarsely. You should have 1/4 cup.  In a blender or food processor, 
 whirl all of the peppers until finely ground. Place ground vegetables 
 and any juice in a heavy-bottomed 8 to 10 quart pan. Stir in sugar 
 and vinegar until well blended.
 2) Bring to a full rolling boil over high heat, stirring constantly. 
 Stir in pectin all at once. Return to a full rolling boil; then boil, 
 stirring for 1 minute. Remove from heat and skim off any foam.
 3) Ladle hot jelly into hot, sterilized half-pint jars, leaving 1/4" 
 headspace. Wipe rims and threads clean; top with hot lids, then 
 firmly screw on bands. Process in boiling water canner for 5 minutes. 
 Typed by Lynn Thomas. Lynn's notes: You can make this with green 
 peppers but it doesn't look as nice. You can also use paraffin 
 instead of processing in boiling water. Use jam within one year of 
 canning.
 
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