Tuesday, July 7, 2009

Jalapeno Jelly

A little sweet and a little spice!!

5 lg green bell peppers- remove seeds

1 lg red bell pepper-remove seeds

9-12 jalapeno peppers (without stretch marks)- do not remove seeds

1 ½ cups white vinegar

½ tsp salt

6 cups sugar

2 pkg pectin

Small canning jars

Chop peppers in food processor
Put peppers in a pot. Add vinegar, salt and sugar and boil 10 minutes.
Add pectin and hard boil for 1 minute. Stir the whole time!
Cool 5 minutes before canning.

Wash jars in dishwasher before canning. The heat from the dry cycle seals the lids for you!

**Shown** served over cream cheese with triscuits and wheat thins.
Thank You to Rachel Browning and Chantel Penney!!