• Jalapeno Jelly

1 large green bell pepper

12 jalapeno peppers

1 1/2 cups apple cider vinegar

1 pinch salt

4 1/4 cups granulated sugar

4 ounces liquid pectin

4 jalapeno peppers, seeded and finely chopped

Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.

Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.

Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.

Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

As a note, the jelly will still jell even if you only use a 3 oz. packet of liquid pectin. And its alright if the liquid amount after the first simmering is more than one cup. I found the recipe made about four 8 oz jars worth. Good with dabbed over cream cheese on crackers.

| [http://www.tentacle.net/~mofahead/images/wiki/jelly1.JPG} {img]|[http://www.tentacle.net/~mofahead/images/wiki/jelly3.JPG] |