Jalepeno Pepper Jelly

posted by Sue Freeman 05-24-98 7:25 AM 

Jalepeno Pepper Jelly 

2 C. bell peppers (red, green, or both) 
1 or 2 fresh jalepeno peppers 
6 C. sugar 
1 1/2 C. vinegar (5%) 
2 or 3 pouches liquid pectin 
few drops red or green food coloring (optional) 

Grind or chop the bell peppers and jalepenos. When handling the jalepenos
USE GLOVES to avoid burns. (I use a food processor.) 

Combine with sugar and vinegar. Bring to a full rolling boil, stirring
constantly. Remove from heat and let stand 15 minutes. Bring to a boil 
again for 2 minutes. Add pectin and bring to a rolling boil. 

Remove from heat and stir for 5 minutes. Add coloring, if desired. Pour 
into hot jelly jars and seal with lids. Store in a cool dark place. Jelly
may take up to 3 to 4 weeks to set. 

Personal notes: I used red bell and jalepeno peppers when I added red food
coloring and green bell and jalepenos when I added green food coloring. 
One jalepeno is quite mild and 2 is moderate. If you want hotter jelly, 
add 3 jalepenos. 

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