JALAPENO PEPPER JELLY
- 3 green bell peppers, minced
- 8 ounces diced canned jalapeno peppers
- 1 1/2 cups distilled white vinegar
- 6 1/2 cups white sugar
- 1/2 teaspoon cayenne pepper
- 6 ounces liquid pectin
In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat.
Stir frequently until mixture begins to boil.
Stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food coloring.
Skim off foam, and remove from heat.
Ladle into sterilized jars.
Seal, and process in a boiling-water canner for 5 minutes.