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Categories:
jalapeno peppers sugar cider vinegar white vinegar green bell peppers liquid pectin green food coloring
Viewed: 64 - Published at: 4 years agoIngredients
- 5 jalapeno peppers
- 5 cups sugar
- 3/4 cup cider vinegar
- 3/4 cup herb-flavored white vinegar
- 2 large green bell peppers, seeds and ribs discarded
- 6 ounces liquid pectin
- Green food coloring, optional
Method
- In a large saucepan bring the sugar and the vinegars to a boil over moderately low heat, stirring.
- In a food processor chop the bell peppers and jalapenos (with some jalapeno seeds, depending upon the hotness desired).
- Stir the pepper mixture into the vinegar mixture and simmer, skimming the froth, for 10 minutes.
- Stir in the pectin and boil rapidly for 1 minute.
- Skim the froth and add 1 to 2 drops of the food coloring.
- Transfer the jelly to sterilized 1/2-pint Mason-type jars, wipe the rims with a damp cloth, and seal with the lids.
- Serve the jelly as a condiment with grilled or broiled meats or with cream cheese on crackers as a canape.
