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Ingredients:
8 red jalapenos, stemmed,
1 seeded and coarsely chopped
3 red bells, stemmed, seeded
1 and coarsely chopped
6 cup sugar
1 1/2 cup vinegar
1 6-oz bottle liquid pectin
1 red food coloring, optional
Instructions:
In food processor, combine jalapenos and bells. Process until pureed.
Transfer to large saucepan along with sugar and vinegar. Bring to boil and
cook 1 minute. Remove from heat and let stand 5 minutes. Stir in pectin.
If desired, add few drops red food coloring. Mix well. Strain into hot
sterilized jars and seal.
Source: "Totally Chile Pepper Cookbook", 1994
Converted by MC_Buster.
Servings: 3
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. Andy Rooney
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Red Jalapeno Jelly Recipe brought to you by Mexican Recipes To-Go
