Jams & Jellies
and
This & That
Diablo Jalapeno Jelly
1 green bell pepper
5 jalapeno peppers
3 cups sugar
3/4 cup cider vinegar
3 ounces pectin
2 drops green food coloring
1. Sterilize jelly jars
and lids according
to manufacturer's
instructions.
2. Remove seeds from
green pepper and chilies
(be very careful with chilies,
don't touch your eyes.)
Fit the steel knife
blade into the bowl.
Chop green pepper
into 1/4 inch pieces.
Measure 1/2 cup.
Reserve rest
for another purpose.
Chop jalapenos
into 1/4 inch pieces.
Measure 1/4 cup for jelly.
3. Place the 1/2 cup
green pepper and
1/4 cup jalapenos,
sugar and vinegar
in a large saucepan.
Bring to a boil.
Continue to boil
1 minute.
Remove from heat;
let cool 5 minutes.
Stir in pectin
and food coloring.
4. Strain mixture
through a fine strainer
to remove pieces of peppers.
Pour strained liquid
into sterilized jars.
Cover tightly and store in a
cool place up to 6 months.
Serving Ideas:
Serve with
scrambled eggs and meats.
