Recipe - Autumnal Jalapeno Jelly

1 cup Red bell pepper
One half cup Jalapeno pepper
5 cup Sugar
1 One half cup Apple cider vinegar
1 Jalapeno pepper; seeds of
2 Pouch liquid pectin
6 Canning jars

Date: Sat, 23 Mar 1996 20:06:59 0500

From: Walt Gray waltgray@mnsinc.com
Remove stems veins and most of the seeds of peppers and chiles. Adding the
seeds of 1 jalapeno chile will not make the jelly hotter since the sugar,
the vinegar, and the cooking process tame (most) all the chiles. The
floatin seeds in the jar add character.

Using the knife blade of a processor, mince the peppers and chiles with
quick on and off pulsations.

In a 5 qt. pot, mix the peppers, chiles, seeds sugar and vinegar. Bring to
a rolling boil and boil for 3 minutes. Remove from the heat and cool for 5
minutes. Add the 6 ozs of pectin (certo) and stir continuously for 2
minutes. Allow the mixture to cool for another 2 minutes and the stir again
for 1 minute. This stirring will distribute the bits of pepper throughout
the jelly. Pour into jelly jars that have been strilized and seal
immediatly with lids that have been sterilized seperatly for 5 minutes.
Test seal, after cooling, with finger. If middle pops up when pressed, jar
is not sealed.

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