Jalapeno Pepper Jelly

• 5 cups sugar
• 2 medium tart apples, peeled and coarsely chopped
• 1-1/2 cups cider vinegar
• 3/4 cup finely chopped green pepper
• 8 to 10 jalapeno peppers, seeded and chopped
• 1/4 cup water
• 6 to 8 drops green food coloring
• 2 pouches (3 ounces each) liquid fruit pectin
• Cream cheese and assorted crackers

1. In a large saucepan, combine sugar, apples, vinegar, green pepper, jalapenos and water. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Strain mixture and return to pan. Stir in food coloring. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly.
2. Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Serve with cream cheese on crackers.

sugar, tart apples, cider vinegar, green pepper, peppers, water, pouches, cream cheese

Taken from www.tasteofhome.com/recipes/jalapeno-pepper-jelly/ (may not work)