Spicy Sweet Jelly (Print Version)
Ingredients:
01 -
2 jalapeno peppers, seeded and chopped.
02 -
3 medium green peppers, cut into 1-inch pieces, divided.
03 -
1-1/2 cups white vinegar, divided.
04 -
6-1/2 cups sugar.
05 -
1/2 to 1 teaspoon cayenne pepper.
06 -
2 pouches (3 ounces each) liquid fruit pectin.
07 -
About 6 drops green food coloring, optional.
08 -
Optional: Cream cheese and crackers.
Instructions:
01 -
In a blender or food processor, place the jalapenos, half of the green peppers and 1/2 cup vinegar; cover and process until pureed. Transfer to a large Dutch oven.
02 -
Repeat with remaining green peppers and another 1/2 cup vinegar.
03 -
Add the sugar, cayenne and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a rolling boil; boil for 1 minute, stirring constantly.
04 -
Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids.
05 -
Process for 10 minutes in a boiling-water canner. Serve over cream cheese with crackers if desired.