Important: Use rubber gloves when preparing pepper jellyIngredients
- 4 Large green peppers (bell peppers)
- 14 Medium jalapeno peppers.
- 1/2 cup fresh lemon juice.
- 1 cup cider vinegar
- 6 cups sugar
- 6 ounces liquid pectin
- (optional) green food coloring
- Rubber gloves
- Measuring cups and spoons
- Heavy four quart saucepan
- Sterilized canning jars
Seed and grind the peppers in a blender. Combine this with lemon juice, vinegar and sugar in a heavy four quart saucepan. Bring to a rolling boil. Boil, stirring constantly, for about 15 minutes. Add the pectin and boil for 3 to 5 minutes more. Remove from heat and (if desired) add the green food coloring, 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 dry place.
Serve with cream cheese and crackers for a colorful and easy appetizer.