Jalapeno Jelly
3 large green bell peppers 12 fresh jalapeno peppers 1-1/2 cups. apple cider vinegar 7 cups sugar 2
pkg liquid pectin (certo)
Remove seed, stems and membranes from peppers. Chop into food processor sized chunks. Put bell
peppers, jalapenos and vinegar into a food processor and puree until smooth. Combine this mixture
with sugar in a non-corrosive pan. Bring to a boil, stirring frequently. You can add a tsp. or so of
margarine to help keep the foaming down. Reduce heat and simmer for 5 minutes. Add pectin and bring
back to a full rolling boil (must keep boiling in spite of stirring). Once this point is reached,
continue to boil for exactly 1 minute. Ladle into clean 1/2 pt. jars. Cap with clean disks and
rings. Turn upside down for 5 minutes then turn back over. Should seal within a few hours. Should
gel within 24 hours.
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