Jalapeño Pepper Jelly II

Recipe Ingredients

1/2 lb	227g / 8oz	Fresh jalapeño peppers
		Or 1 1/2 cups chopped seeded jalapeño
		Peppers
3/4 lb	340g / 11oz	Bell peppers
		Or 2 cups chopped seeded bell peppers
6 1/2 cups	1287g / 45oz	Sugar
1 1/2 cups	355ml	Apple cider vinegar
1		Liquid pectin - (6 oz)
		Green food coloring - (optional)

Recipe Instructions

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.

Source:
Canning Recipes at - http://home.earthlink.net/~evelynrussell/canrecipes.html

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