Red and Green Pepper Jelly
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 cup finely chopped red bell pepper
½ cup finely chopped jalapeño pepper
5 cups white sugar
1 ½ cups apple cider vinegar
3 ounces liquid pectin, 1 packet, I used Certo brand (comes in a box with 2 packets)
Instructions:
Remove stems, veins and most of the seeds of the bell and jalapeño peppers.
In a large pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil, and boil for 3 minutes. Remove from heat and cool for 5 minutes.
Stirring constantly, add the pectin and let mixture cool for 2 minutes. Now stir for 1 minute. Pour into clean jars to within an inch of the top. Cover tightly and allow to cool at room temperature for 24 hours. Store in the refrigerator for up to a month otherwise store in freezer.
From thecafesucrefarine.blogspot.com