Green Pepper Jelly

During the hot summer months when bell peppers and jalapenos are in abundance, I always take a day or two and can several jars of pepper jelly.  I know the time and effort will be appreciated when the holiday season arrives and guests ask for cream cheese, Wheat Thins, and hot pepper jelly!

3/4 cup ground fresh bell peppers
1/4 cup ground Jalapeno peppers
6 cups sugar
1 1/2 cups white vinegar
1 bottle (6 oz.) liquid pectin
8 - 9 drops green food coloring (optional)

In a large saucepan, combine peppers, sugar and vinegar.  Heat to boiling.  Boil 1 minute, stirring to prevent boiling over.  Remove from heat.

Stir in pectin, mixing well. Let stand 5 minutes.  Skim off white film which forms on top.  Mix in food coloring, if using.  Strain if you prefer a clear jelly, but I love the tiny little flecks of peppers.

Pour into hot, sterilized jar, Top with sterilized two part lids and tighten bands.  Process in a boiling water bath beneath 4 inches of boiling water for 20 minutes to seal.

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