Jalapeno Pepper Jelly
from the Ball Blue Book
3/4 pounds jalapeno peppers (I use 3 large jalapenos and 3 green bell peppers)
2 c cider vinegar
6 cups sugar (I only use 5 - we don't like it so sweet)
2 pouches liquid pectin
green food coloring - optional ( I have never used it and get a lovely light green color that looks much more natural)
Wash peppers, drain. Remove stems and seeds. Puree peppers and 1 cup vinegar in a food processor or blender. Combind puree, 1 c vinegar and sugar in a large saucepot. Bring to a boil; boil 10 minutes, stirring constantly (use a much bigger pot than you think you will need. This stuff bubbles up alot). Stir in liquid pectin. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Stir in a few drops of food coloring, if desired. Ladle hot jelly into hot jars, leaving 1/4 inch headspace. ADjust two piece caps. Process 10 minutes in a boiling water canner.
Makes about 6 1/2 pints of jelly.
*** wear rubber gloves when seeding and chopping peppers --- trust me!
We love this on our bagels in the morning or served with cream cheese on crackes for a quick summer appetizer.
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