Jalapeno Pepper Jelly(Makes 5 Half Pints) - cooking recipe

Ingredients

3 to 5 fresh jalapeno peppers, stemmed and seeded
4 medium-sized bell peppers
1 c. white vinegar
1 pouch liquid pectin
5 c. sugar

Preparation

Grind jalapeno and bell peppers in food processor.
Combine ground peppers and their juices, vinegar and sugar in a 6-quart or larger pot; bring to a slow boil and boil 10 minutes.
Remove from heat and stir in pectin.
Return to heat and bring to boil; boil rapidly for 1 minute.
Remove from heat and skim off foam. Quickly ladle into hot, sterilized jars leaving 1/8-inch headspace.
Seal.