Jalapeno Pepper Jelly

¾ cup ground bell pepper, about 3
¼ cup fresh ground jalapeno pepper, about 10
6 cups sugar
1 ½ cup vinegar
1 6 oz. bottle liquid pectin
green food coloring

  • Combine peppers, sugar, and vinegar in very large saucepan and bring to a boil.
  • Boil for four minutes, then take off burner and cool for one minute.
  • Pour into sterilized jars. Makes about 7 6 oz. jars.

Take the seeds out of the peppers if you don’t like it hot | This is a time a blender comes in handy | Be sure and wear rubber gloves if you are going to cut them by hand.

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