| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Spreads, Jams | 6 | Servings | |
INGREDIENTS
| 1 | c | BELL PEPPERS SEEDED/CHOPPED |
| 1/3 | c | JALAPENO PEPPERS SEED/CHOP |
| 1 1/2 | c | CIDER VINEGAR |
| 6 | c | SUGAR |
| 5 | dr | GREEN FOOD COLORING |
| 1 | pk | BOTTLE OR PKG OF PECTIN |
INSTRUCTIONS
Place both peppers in a blender container with 1 cup of vinegar,blend smooth. Pour into a large,heavy-bottomed pan. Rinse blender container with the remaining vinegar & add to pan. Follow directions included with the pectin product regarding when to add sugar & pectin. With liquid pectin, you stir in the sugar; bring mixture to a boil that can not be stirred down over medium-high heat. Remove from heat and let stand 5 min. Skim foam from top of mixture & discard. Stir in liquid pectin & food coloring. Immediately pour jelly into containers. Seal or refrigerate until used. Serve with crackers and cream cheese or cheddar cheese. Note: To make jelly hotter, blend jalapeno seeds with the peppers. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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