Something new to try from your garden this year.
Jalapeno Pepper Jelly
3 Green bell peppers
2 (4 oz.) cans diced jalapeno peppers or
1 cup fresh jalapeno peppers
1 1/2 cup distilled
6 1/2 cup white sugar
1/2 t. cayenne pepper
1 box liquid pectin
Chop pepper ( blend in a food processor works best )
Combine with vinegar, sugar and cayenne in pot.
Stir until boiling.
Stir in pectin, boil 5 min. longer. Skim off foam.
Ladle into prepared jars. Process in boiling water
canner for 5 min.
Definitely worth a try. Bring it to a gathering along with a block of cream cheese and some of your favorite crackers. Guaranteed to be a crowd pleaser!
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