Jalapeno Jelly

1. 1

   In a large saucepan bring the sugar and the vinegars to a boil over moderately low heat, stirring.

2. 2

   In a food processor chop the bell peppers and jalapenos (with some jalapeno seeds, depending upon the hotness desired).

3. 3

   Stir the pepper mixture into the vinegar mixture and simmer, skimming the froth, for 10 minutes.

4. 4

   Stir in the pectin and boil rapidly for 1 minute.

5. 5

   Skim the froth and add 1 to 2 drops of the food coloring.

6. 6

   Transfer the jelly to sterilized 1/2-pint Mason-type jars, wipe the rims with a damp cloth, and seal with the lids.

7. 7

   Serve the jelly as a condiment with grilled or broiled meats or with cream cheese on crackers as a canape.

* Per serving · 4 servings · Values may vary.

No additional tips available.