Canning Recipes Jalapeño Pepper Jelly II Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 1/2 pound fresh jalapeño peppers or 1 1/2 cups chopped seeded jalapeño peppers 3/4 pound bell peppers or 2 cups chopped seeded bell peppers 6 1/2 cups sugar 1 1/2 cups apple cider vinegar 1 bottle liquid pectin - (6 oz) Green food coloring -- (optional) Remove all seeds from peppers and chop coarsely. Put peppers and vinegar in blender and puree. Mix pepper, vinegar, and sugar. Bring mixture to boil and boil for 5 minutes. Add bottle of pectin and a few drops of green food coloring, if desired. Bring to rolling boil for one minute. Pour into hot, sterilized jars and seal. Process in hot water bath for 5 to 7 minutes. This recipe yields ?? servings. Comments: Serve this jelly with beef, lamb, or with cream chese and crackers. © 2008 canning-recipes.com contact