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Jalapeno Jelly

From: jehayes@ucdavis.edu

Date: Sun, 10 Oct 93 13:01:14 -0700

From the files of my mother:
 
     
  1/3 cup jalapeno peppers, seeded and coarsely chopped
  3/4 cup green bell peppers, seeded and coarsely chopped
  1 1/2 cups white vinegar (also called distilled)
  5 1/2 cups sugar
  3 ounces liquid pectin (do not substitute powdered pectin)
  8 drops green food coloring
  Put peppers and vinegar into blender and blend until smooth. Pour into
  kettle. Add pectin and sugar and boil one minute, stirring. Skim foam.
  Bring again to boil. Add food coloring. Skim foam again. Pour into
  sterilized jelly jars, seal with paraffin. Makes 6 (six) 1/2 pint jars.
 
Judy Hayes                                jehayes@ucdavis.edu