1 green bell pepper
5 jalapeno peppers
3 c sugar
3/4 c cider vinegar
3 oz pectin
2 dr green food coloring
1. Sterilize jelly jars and lids according to manufacturer's instructions.
2. Remove seeds from green pepper and chilies (Be very careful with
chiles -- don't touch your eyes.) Fit the steel knife blade into the bowl.
Chop green pepper into 1/4-inch pieces. Measure 1/2 cup. Reserve rest for
another purpose. Chop jalapenos into 1/4 inch pieces. Measure 1/4 cup for j
elly.
3. Place the 1/2 cup green pepper and 1/4 cup jalapenos, sugar and
vinegar in a large saucepan. Bring to a boil. Continue to boil 1 minute.
Remove from heat; let cool 5 minutes. Stir in pectin and food coloring.
4. Strain mixture through a fine strainer to remove pieces of peppers.
Pour strained liquid into sterilized jars. Cover tightly and store in a coo
l
place up to 6 months.
Makes 2 cups.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with scrambled eggs and meats.
NOTES : See recipe for "Southwest Scrambled Eggs."
Contributor: Jo Anne Merrill
Preparation Time: 0:45
-----
