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A jar of this jelly is always warmly received. I like to trim the lid with a bandanna.
Lori McMullen, Victoria, Texas
Prep: 15 min.
Process: 10 min. + standing
Yield: 7 half-pints.


• 2 jalapeno peppers, seeded and chopped
• 3 medium green peppers, cut into 1-inch pieces, divided
• 1½ cups white vinegar, divided
• 6½ cups sugar
• 1/2 to 1 teaspoon cayenne pepper
• 2 pouches (3 ounces each) liquid fruit pectin
• About 6 drops green food coloring, optional
• Cream cheese and crackers, optional


1) In a blender or food processor, place the jalapenos, half of the green peppers and 1/2 cup vinegar; cover and process until pureed.

2) Transfer to a large Dutch oven or kettle. Repeat with remaining green peppers and another 1/2 cup vinegar. Add sugar, cayenne and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly.

3) Quickly stir in pectin. Return to a rolling boil; boil
for 1 minute, stirring constantly.

4) Remove from the heat. Skim off foam. Add food coloring if desired. Ladle hot liquid into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath. Serve over cream cheese with crackers if desired.

Editor's Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Nutrition Facts:
2 tablespoons equals 92 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 24 g carbohydrate, trace fiber, trace protein.



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