Pats Hot Pepper Jelly

	Category	Jellies and Jams
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Ingredients And Procedures

1 c BELL PEPPERS SEEDED/CHOPPED

1/3 c JALAPENO PEPPERS SEED/CHOP

1 1/2 c CIDER VINEGAR

6 c SUGAR

5 dr GREEN FOOD COLORING

1 pk BOTTLE OR PKG OF PECTIN

Place both peppers in a blender container with 1 cup of vinegar,blend smooth. Pour into a large,heavy-bottomed pan. Rinse blender container with the remaining vinegar & add to pan. Follow directions included with the pectin product regarding when to add sugar & pectin. With liquid pectin, you stir in the sugar; bring mixture to a boil that can not be stirred down over medium-high heat. Remove from heat and let stand 5 min. Skim foam from top of mixture & discard. Stir in liquid pectin & food coloring. Immediately pour jelly into containers. Seal or refrigerate until used. Serve with crackers and cream cheese or cheddar cheese. Note: To make jelly hotter, blend jalapeno seeds with the peppers.

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