Title: Jalapeno Jelly I
Categories: Jam
Yield: 4 Servings
| 3/4 | c | Jalapenos |
| 2 | | Bell pepper, green; seeded, chopped |
| 1 1/2 | c | Vinegar, white |
| 6 1/2 | c | Sugar |
| 2 | pk | Certo |
| 1 | tb | Dried red pepper flakes |
| | | Food color, green; optional |
Place jalapeno peppers, green peppers, and vinegar in bowl of food
processor. Using metal blade and quick on and off turns, finely grind
peppers. Scrape pepper mixture into heavy saucepan. Stir in sugar. Cook
over high heat, stirring constantly, until liquid comes to a full, rolling
boil. Boil for 10 minutes. Remove from heat. Stir in liquid pectin, red
pepper flakes, and 2 to 3 drops food coloring, if desired. Immediately pour
into hot sterilized jars and vacuum seal. (Hot water bath method, or may be
refrigerated up to 6 weeks).