Jalapeno jelly
Red or green jalapeno jelly:
2 chopped red or green bell peppers
½ cup chopped jalapeno peppers (more if you like it hotter)
5 cups white sugar (may cut down to 4 cups if you like it more tart)
1 ½ cups apple cider vinegar (if you cut down on the vinegar by ½ cup, add ½ cup water so you won’t reduce the volume)
1 (6 fluid ounce, which is one pouch) container certo liquid pectin (only use liquid pectin as it won’t set as well with the powder type)
directions:
1. Remove stems, veins and most of the seeds from the bell and jalapeno peppers. Mince peppers in food processor or blender. If using blender pour ½ cup of the vinegar in to help it blend.
2. In a large pot over high heat, combine bell peppers, jalapenos, sugar and rest of vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
3. Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes. Then stir for 1 minute. Add red or green food coloring to make it pretty if desired.
4. Pour into hot, sterilized jars and top with sterilized flats. Secure the flats with bands and allow jars to cool slowly, creating a vacumn seal. This should make about 6 half pints of jelly.
Note: To sterilize jars, wash, rinse well and stand upside down in a 250 oven for 30 minutes. To sterilize flats, put into a small saucepan over med heat and simmer till needed.