Jalapeno jelly

Yield: 4 Servings

Ingredients:

3/4 c Jalapeno (or serrano) -peppers
2 md Green bell peppers seeded -and sliced
1 1/2 c Distilled white vinegar
6 1/2 c Sugar
6 oz Bottle liquid pectin
1 tb Dried red pepper flakes

Instructions:

Green food coloring -optional Servings: makes 4 - 1/2 pint jars Notes: Generally used as an hors d'oeuvre with cream cheese on water biscuits. (That's Horses de Ovaries Al). You can also use it as a glaze for meats game and poultry or as an accompaniment to meats or game. Place jalapeno peppers green peppers and vinegar in bowl of food processor. Using metal blade and quick on and off turns finely grind peppers. Scrape pepper 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 to 3 drops food coloring if desired. Immediately pour into hot sterilized jars and vacuum seal. (Hot water bath method or may be refrigerated up to 6 weeks). Source: Gourmet Preserves by Judith Choate ISBN# 1-55584-038-8 From: Sallie Austin SHARED BY:Jim Bodle 6/92