Try this sweet and spicy combination at your next party.
- 2 large bell peppers
- 1 pound jalapenos
- 3/4 cup white vinegar
- 1 box Sure Jell
- 3 cups sugar
Core and seed bell peppers, grind in food processor and squeeze out excess moisture using cheesecloth. Cut off stems of jalapenos (leaving seeds in) and grind in food processor.
In a large saucepan combine pepper juice, vinegar and Sure Jell. Bring mixture to a boil. Add sugar and boil hard for one minute. Pour in hot sterile jars and seal. Makes 4 cups. Do not double. The jalapeno jelly is good with crackers and cream cheese.
Photo by Galen Ludwick Harris