Jalapeno Pepper Jelly

• 1 cup seeded green bell pepper, finely chopped or ground
• 1/4 cup jalapeno pepper, finely chopped or ground,seeded if desired (or more to taste)
• 4 cups sugar
• 1 cup cider vinegar
• 1 (6 ounce) packet liquid fruit pectin
• 3 -5 drops green food coloring (optional)

1. Mix peppers, sugar, and vinegar in a large nonreactive saucepan.
2. Bring to a boil, and boil for 5 minutes.
3. Let cool at room temperature for 1 hour.
4. Add pectin and optional food coloring.
5. Return to heat, and bring to a full rolling boil for 1 minute.
6. Pour into hot, sterilized half-pint canning jars to within 1/2" of top.
7. Wipe tops of jars.
8. Center lids on top of jars, and screw on bands firmly.
9. Fill a canning kettle or large pot (with bottom rack) with water, and bring water to a boil.
10. Gently lower jars into water.
11. Water should cover jars by at least 1".
12. Bring water to a full boil.
13. Reduce heat to a gentle boil, cover, and process for 5 minutes.
14. When processed, carefully remove jars from water using tongs or a jar-lifter.
15. Place upside-down on a rack or thick towels, and let cool without moving for 12-24 hours.
16. Jars will make popping sounds while cooling if sealed.
17. Check seal on each jar by pressing down on lid; if it doesn't push, it's sealed.
18. If it does push down, store in refrigerator until used.
19. Otherwise store in a cool, dark place.
20. Makes about 5-6 half-pint jars. To serve, stir to soften, pour over an 8 oz block of cream cheese, and spread on assorted crackers.
21. Or use like any other jelly; it's great for a spicy peanut butter and jelly sandwich.

seeded green bell pepper, jalapeno pepper, sugar, cider vinegar, liquid fruit, coloring

Taken from www.food.com/recipe/jalapeno-pepper-jelly-71979 (may not work)