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Jalapeno Pepper Jelly

(1 Votes)


  • 1/2 lb. fresh jalapeno peppers (1 1/2 C. seeded and chopped)
  • 3/4 lb. bell pepper (2 C. seeded and chopped)
  • 6 1/2 C. sugar
  • 1 1/2 C. apple cider vinegar
  • 6 oz.s bottle liquid pectin

Remove all seeds from peppers and chop coarsely. Put peppers and vinegar in blender and puree. Mix pepper-vinegar and sugar. Bring mixture to boil and boil for 5 minutes. Add bottle of pectin and a few drops of green food coloring. Bring to rolling boil for one minute. Pour into sterilized jars and seal. Serve with beef, lamb or cream cheese and crackers.

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