Jams & Jellies
and
This & That
Jalapeno Jelly
Six 1/2 pints
10 jalapeno chiles, stems removed
2 medium bell peppers
1 1/2 cups distilled vinegar
6 cups sugar
1/3 cup lemon juice
4 ounces liquid pectin
10 drops green food coloring
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. Note: If using powdered pectin, use 20-25 grams. Instructions for using dry pectin : Combine liquid ingredients and powdered pectin. Bring to a boil over medium-high heat. Stir in sugar and bring to a boil that cannot be stirred down; boil, stirring, exactly 2 minutes. Additional Notes: Don't overcook. It will harden as it cools. Before adding pectin, dissolve it in 1/4 cup cold water, trying to dissolve it as much as possible, and then add it gradually to the jelly, stirring constantly. About the hotness: It was nicely hot when made, and mellowed over time. You can add some hot sauce to the prepared jelly to make it hotter.
