Jalapeno and bell peppers make up this tangy green jelly that is traditionally served on crackers with cream cheese.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
108 Calories
Recipe Instructions
Step 1
Combine the bell peppers, chile peppers, vinegar, sugar, and cayenne pepper in a large pot. Bring to a boil over medium heat, stirring frequently. When the mixture comes to a rolling boil that cannot be stirred down, stir in the pectin. Cook for 5 more minutes at a boil, then remove from the heat. Stir in the green food coloring, if desired.
Step 2
Ladle jelly into hot sterile jars leaving 1/4 inch headspace. Process jars in a boiling water bath for 5 to 10 minutes to ensure a good seal.
Ingredients
5 drops green food coloring
½ teaspoon cayenne pepper
1 ½ cups distilled white vinegar
6 ½ cups white sugar
2 (4 ounce) cans diced green chile peppers, drained
