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Jalapeno Pepper Jelly
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Finely chop green pepper and jalapeno peppers using a food processor or knife. In 1-1/2 quart Dutch oven, combine green pepper mixture, sugar and vinegar. Bring to boil on range-top, reduce heat. Cover and simmer, stirring often, about 15 minutes or until pepper mixture turns transparent. Stir in pectin, add food coloring, if desired. Return to full rolling boil, boil hard, uncovered, 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Pour at once into hot sterilized half-pint jars, seal, using metal lids of paraffin. Serve with cream cheese and assorted crackers.
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