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Jalapeno Pepper Jelly
4 large green bell peppers
14 medium jalapeno peppers
1/2 cup fresh lemon juice
1 cup cider vinegar
6 cups granulated sugar
6 ounces liquid pectin
Green food coloring (optional)
Seed and grind the peppers in food processor or blender.
Combine peppers with lemon juice, vinegar and sugar in a heavy saucepan. Bring to a rolling boil and boil, stirring constantly, for about 15 minutes.
Add the pectin and boil for 3 to 5 minutes more.
Remove from heat and add the green food coloring if you wish, a few drops at a time to make the jelly a bright green.
Cool slightly, stirring occasionally, and spoon into sterilized jars.
Seal immediately with paraffin and store in a cool, dark place.
Vegetable Canning Recipes
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