Jalapeño Peppers (3/4 cup)
. Ground the
Green Bell Peppers (1 cup)
In a large saucepan, combine the green bell pepper, jalapeno pepper,
Granulated Sugar (6 cups)
Distilled White Vinegar (1 1/2 cups)
Salt (1/2 tsp)
. Bring to a simmer and cook for 10 minutes, stirring occasionally.
Fruit Pectin Powder (3 1/2 Tbsp)
and bring the mixture to a boil. Remove from heat and, if using, add the
Green Food Coloring (1 1/4 tsp)
Pour the jelly, while hot, into sterilized, hot half-pint mason jars. Seal tightly with hot lids and set in a cool place. The lids will pop as they seal. Store at room temperature or in the refrigerator.
Serve with cream cheese and crackers.