Jalapeno Jelly

With Christmas coming, this makes a great homemade gift in a pretty jar with a festive ribbon.

• Ready In: 28 mins
• Yields: 6 1/2 pints

Ingredients

• 2  large  sweet green peppers, cored, seeded, chopped (about 1 pound)
• 6  large jalapeno chiles, seeded and chopped (about 2/3 cup)
• 1  cup cider vinegar
• 5 1⁄2 cups sugar
• 1⁄2 cup water
• 1 (1 3/4ounce) box  powdered fruit pectin, dissolved in
• 3⁄4 cup water
• 1⁄2 cup lemon juice
•  green food coloring
• 6  canning  jars, lids, seals (1/2 pint)

Directions

1. In processor, finely chop green peppers and jalapenos with vinegar.
2. Place pepper mixture in 5 or 6 quart heavy-bottomed non-aluminum saucepan. Stir in sugar and water. Bring to boiling, stirring occasionally. Boil over medium-high heat 5 minutes or until slightly thickened.
3. Meanwhile in small saucepan, boil pectin-water mixture 1 minute.
4. Add pectin mixture, lemon juice and desired amount of green food coloring to pepper mixture. Boil 2 minutes. Remove from heat.
5. Pour hot jelly mixture into sterilized jars; seal. Process in hot water bath following manufacturer`s instructions. Remove jars from water and place on wire rack. Let stand at room temperature 24 hours or until jelly sets up.
6. Store in cool, dark place for up to 6 months.