Combine pepper strips, vinegar and jalepano peppers in a blender. Process to desired fineness. Combine with sugar in saucepan and bring to a boil. Boil 5 minutes. Remove from heat and skim to remove foam. Cool 2 minutes, then mix in pectin and food coloring. Pour into sterilized jars and fasten lids. Process in boiling water bath 15 minutes. Cool. Invert jars a few times after 30 minutes of cooling to distribute peppers evenly before jelly sets. Note: Serve over cream cheese with crackers as an appetizer or use as a condiment.
By Robin from Washington, IA
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