Sweet N’ Spicy Jalapeno Jelly

1. 1

   In a large saucepan combine chopped bell peppers, diced jalapenos, sugar, vinegar, lime juice and zest. Heat until the sugar has disolved. Pour mixture into a blender and process in 5-second intervals until finely chopped.

2. 2

   Return mixture to the saucepan and bring to a boil, stirring constantly. Skim off any foam on the surface. Lower heat to simmer and cook additional 5 minutes. Stir in pectin, bring back to a boil and cook 1 minute. Remove from heat and cool.

3. 3

   When cooled, the jelly will thicken. To serve, heat slightly in the microwave. Will keep in the refrigerator for 2 weeks.

4. 4

   Note: You can use a canning process to preserve in 4 oz. jars. Makes a great gift!

* Per serving · 4 servings · Values may vary.

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