Jalapeno Jelly
From Lori Reeves
2-4 jalapenos (I use 4)
6 cups sugar
2 cups cider vinegar (5% acidity)
2 3 oz. packages liquid pectin
5-10 drops green food coloring, if desired
Wash and remove stems and seeds from peppers. (wear rubber gloves). IN food processor blend peppers and 1/2 of vinegar until smooth. In saucepan combine sugar, pepper mixture & remaining vinegar. Bring to full boil, stirring constantly. Boid hard for 10 minutes. continue stirring. Remove from heat. Add pectin. Return to boil for one minute. Stir constantly. Remove from heat and add food coloring. Skim foam if necessary. Immediately fill half pint jars, leaving 1/4 inch head space. Process in hot water bath for 10 minutes. Yields 5-6 1/2 pints.
Call Lori with questions.
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