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Karen's Jalapeno Jelly

Ingredients

1 large green bell pepper 1 large green bell pepper
12 – 14 large jalapeno peppers
1 and 1/2 cups apple cider vinegar
1 pinch salt
4 and 1/2 cups sugar
4 oz. liquid pectin
4 jalapenos, seeded and finely chopped (set aside and you could skip this altogether if you prefer)

Directions:

Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped.

Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 20 minutes. Strain the mixture through cheesecloth, and throw away the pulp. You should have about 1 cup of liquid.

Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, remove from heat and then stir in the liquid pectin.

Stir in the remaining jalapeno peppers.

The recipe does not say to do so but I processed in a water bath for 15 minutes.

This is really good served on toast or crackers with cream cheese.

Optional: You can add a couple of drops of green food coloring to get a more green color if preferred. My jelly has a different color to it because I used some jalapenos from my plants that had already turned red. The longer you leave them on the vine – the hotter they get. This batch has a punch to it!

Makes about 5 half pints.