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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Jalapeno and bell peppers make up this tangy green jelly that is traditionally served on crackers with cream cheese. Ingredients:
3 green bell peppers, seeded and finely chopped |
2 (4 ounce) cans diced green chile peppers, drained |
1 1/2 cups distilled white vinegar |
6 1/2 cups white sugar |
1/2 teaspoon cayenne pepper (optional) |
1 (6 fluid ounce) container liquid fruit pectin |
5 drops green food coloring (optional) |
Directions:
1. Combine the bell peppers, chile peppers, vinegar, sugar, and cayenne pepper in a large pot. Bring to a boil over medium heat, stirring frequently. When the mixture comes to a rolling boil that cannot be stirred down, stir in the pectin. Cook for 5 more minutes at a boil, then remove from the heat. Stir in the green food coloring, if desired.
2. Ladle jelly into hot sterile jars leaving 1/4 inch headspace. Process jars in a boiling water bath for 5 to 10 minutes to ensure a good seal.
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