Jalapeno Jelly

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  • 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 large suacepan 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. Jalapeno jelly makes a quick appetizer with crackers and cream cheese.
Makes 4 cups. Do not double.

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