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INGREDIENTS:

6 jalapeno peppers (Red or Green) Retain inner ribs for desired heat.
5 cups sugar
3/4 cup cider vinegar
3/4 cup white distilled vinegar
2 large green bell peppers, seeds and ribs discarded
6 ounces liquid pectin
Red or Green food coloring (optional)

In a large saucepan bring the sugar and the vinegars to a boil over moderately low heat, stirring. In a
food processor chop the bell peppers and jalapenos (Retain Jalapeno inner ribs for hotness desired).
Stir the pepper mixture into the vinegar mixture and simmer for 10 minutes in a non-reactive pot
(Remove any froth from top of pot). Stir in the pectin and boil rapidly for 1 minute. Remove any
remaining froth and add 1 to 2 drops of the food coloring (Red or Green). Transfer the jelly to sterilized
1/2-pint Mason-type jars, wipe the rims with a damp cloth, and seal with the lids according to proper
canning proceedures.

Serve the jelly as a condiment or in a marinade with grilled or broiled meats or with cream cheese on a
toasted bagel or just plain toast.

Yield: 2 1/2 pints

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