Jalapeno jelly #5
Yield: 6 Servings
Ingredients:
- 10 Jalapeno chiles stems -removed
- 2 md Bell peppers
- 1 1/2 c Distilled vinegar
- 6 c Sugar
- 1/3 c Lemon juice
- 4 oz Liquid pectin
- 10 Drops green food coloring
Instructions:
Six 1/2 pints 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. The Whole Chili Pepper From the collection of Jim Vorheis
