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1
Preheat the oven to 400 degrees.
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2
In a mixing bowl, stir together the flour, baking powder, sugar, and salt.
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3
Cut in the butter, until the mixture resembles coarse meal.
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4
Make a well in the center and pour in the milk all at once.
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5
Stir just until a shaggy dough is formed.
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6
On a lightly floured surface, gently knead the dough 3 or 4 times.
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7
Pat out the dough 1/2inch thickness.
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8
With a 3inch round biscuit cutter or glass dipped in flour, cut out the dough and transfer to a baking sheet.
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9
(You can also cut out squares with a sharp paring knife.)
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10
Bake 10 to 12 minutes, until golden brown and serve hot.
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11
In a blender or food processor, puree the bell peppers and jalapeno chiles until smooth.
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12
In a 6quart saucepan, combine the pureed peppers and chiles, sugar, and vinegar.
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13
Bring to a hard rolling boil and boil 1 minute.
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14
Add the pectin and return the mixture to a full rolling boil for 1 minute, stirring constantly.
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15
Remove from the heat and skim any foam from the top.
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16
Immediately pour into hot, sterilized jars to 1/8inch of the tops.
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17
Wipe the rims of the jars with a clean cloth.
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18
Seal the jars with the flat lids and screw tops.
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19
Invert the jars for 5 minutes, the turn upright.
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20
After the jars are cool, check the seals by pressing the middle of the lid with your finger.
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21
If the lid springs up when your finger releases the lid, it is not sealed.
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22
Or use the USDA water bath method.
