Categories: Preserves

Ingredients

• 4 large green bell peppers
• 14 medium jalapeno peppers
• 1/2 c fresh lemon juice
• 1 c cider vinegar
• 6 c granulated sugar
• 6 oz liquid pectin
• green food coloring
• paraffin, melted

Directions

1. See and grind the peppers in food processor or blender. Combine with lemon juice, vinegar and sugar in a heavy saucepan. Bring to a rolling boil, stirring constantly, boil for about 15 minutes.

2. Add the pectin and boil for 3 to 5 minutes more.

3. Remove from heat and add the green food coloring, a few drops at a time to make the jelly a bright green. Cool slightly, stirring occasionally, and spoon into sterilized jars. Seal immediately with paraffin and store in a cool, dark place.

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