Jalapeno Pepper Jelly recipe

6 servings

3 green bell pepper, minced

2 (4 ounce) cans diced jalapeno peppers

1 1/2 cups distilled white vinegar

6 1/2 cups white sugar

1/2 teaspoon cayenne pepper

1 (6 fluid ounce) container liquid pectin

5 drops green food coloring

In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper.

Cook over medium high heat.

Stir frequently until mixture begins to boil.

Stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food coloring.

Skim off foam, and remove from heat.

Ladle into sterilized jars.

Seal, and process in a boiling-water canner for 5 minutes.