Kathy’s Jalapeno Jelly

I get asked for this recipe everytime I take it anywhere.  Hope you like it…..and it’s GREEN for St. Patty’s Day

Makes 6½ pints

10        jalapeno chilies, stems removed

2          large green bell peppers

1½       cups distilled vinegar

6          cups sugar

1/3       cup lemon juice

4          ounces liquid pectin

10        drops green food coloring

Place chilies and peppers in a blender and puree until finely chopped.  Combine the puree and vinegar, bring to a boil over high heat, and boil rapidly for 10 minutes, stirring occasionally. Remove pan from heat and stir in sugar and lemon juice.  Return pan to heat, bring to a boil again, stir in the pectin and food coloring and boil again, stirring constantly for 1 minute.  Skim off foam and bottle in sterilized jars. Additional notes: Use gloves when handling the chilies. Don’t overcook.  It will harden as it cools.  About the hotness: it was nicely hot when made, and mellows over time.  You could add 1 or 2 green habaneros to the ingredients if you want it hotter.

Suggested uses: serve the jelly over cream cheese, with crackers or use as a marinade for meat, and chicken, or grilled vegetables.

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