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Jalapeno Pepper Jelly

5 cups sugar
2 medium tart apples, peeled and coarsely chopped
1-1/2 cups cider vinegar
3/4 cup finely chopped green pepper
8 to 10 jalapeno peppers, seeded and chopped
1/4 cup water
6 to 8 drops green food coloring
2 pouches (3 ounces each) liquid fruit pectin
Cream cheese and assorted crackers

In a large saucepan, combine the sugar, apples, vinegar, green pepper,
jalapenos and water. Bring to a boil. Reduce heat; simmer, uncovered,
for 10 minutes. Strain mixture and return to pan. Stir in food

Printed from tasteofhome.com Nov 19, 2008

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Jalapeno Pepper Jelly cont.

coloring. Return to a rolling boil over high heat. Stir in pectin;
boil for 2 minutes, stirring constantly. Remove from the heat; skim
off foam. Pour hot liquid into sterilized jars, leaving 1/4-in.
headspace. Adjust caps. Process for 10 minutes in a boiling-water
bath. Serve with cream cheese on crackers.

Yield: About 5 half-pints.