Jalapeno Pepper Jelly

Contributor: Lorraine Lewis
2002 Cowley Cookbook

"Serve this with cream cheese and crackers for a colorful and easy hors d'oeuvre or use as a condiment for lamb or beef. Makes approximately 6 pints."

4 large green peppers
14 medium jalapeno peppers
6 cups sugar
6 oz. liquid pectin
1/2 cup fresh lemon juice
1 cup cider vinegar
green food coloring (optional)

Seed and grind the peppers. Combine with lemon juice, vinegar and sugar in a heavy 4-quart saucepan. Bring to a rolling oil and boil, stirring constantly, for about 15 minutes. Add the pectin and boil for 3-5 minutes more. Remove form heat and add the green food coloring if you wish, a few drops at a time to make the jelly a bright green. Cool slightly, stirring occasionally and spoon into sterilized jars. Seal immediately and store in a cool, dark place.

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