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Jalapeno Jelly

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      Title: JALAPENO JELLY
 Categories: Desserts, Jams
      Yield: 4 Servings
 
    3/4 c  Jalapeno (or serrano)
           -peppers
      2 md Green bell peppers, seeded
           -and sliced
  1 1/2 c  Distilled white vinegar
  6 1/2 c  Sugar
      6 oz Bottle liquid pectin
      1 tb Dried red pepper flakes
           Green food coloring,
           -optional
 
  Servings: makes 4 - 1/2 pint jars Notes: Generally used as an hors
  d'oeuvre with cream cheese on water biscuits. (That's Horses de
  Ovaries, Al). You can also use it as a glaze for meats, game, and
  poultry or as an accompaniment to meats or game.
  
  Place jalapeno peppers, green peppers, and vinegar in bowl of food
  processor. Using metal blade and quick on and off turns, finely grind
  peppers. Scrape pepper mixture into heavy saucepan. Stir in sugar.
  Cook over high heat, stirring constantly, until liquid comes to a
  full, rolling boil. Boil for 10 minutes. Remove from heat. Stir in
  liquid pectin, red pepper flakes, and 2 to 3 drops food coloring, if
  desired. Immediately pour into hot sterilized jars and vacuum seal.
  (Hot water bath method, or may be refrigerated up to 6 weeks).
  
  Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8 From:
  Sallie Austin SHARED BY:Jim Bodle 6/92
 
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