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Jalepeno Jelly

 MyCookbook Recipe Database
MyCookbook Member: AprilG
Recipe Category: Canning & Preserving
Recipe Preparation Level: moderate
    1 green pepper
    5 jalapenos
    3 cups sugar
    3/4 cup cider vinegar
    3 oz pkg. pectin

    Sterilize jelly jars and lids. Remove seeds from green pepper and chilies In a processor chop green peppers in 1/4" pieces to measure 1/2 cup. Chop jalapenos the same to measure 1/4 cup. Put green pepper and jalapenos, sugar and vinegar in a large pan. Bring to a boil. Boil 1 minute. Take off heat; let cool 5 minutes. Stir in pectin. Strain through a fine sieve to remove pieces of peppers. Pour liquid into sterilized jars. Cover tightly and store in a cool place up to 6 months.

    2 cups.

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