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.