Holiday Pepper Jelly

Holiday Pepper Jelly

Makes: About 6 glasses

• 3 large green bell peppers
• 4-6 jalapeño peppers
• 5 cups sugar
• 2 cups water
• 1½ cups white distilled vinegar
• one 1¾ ounce package powdered pectin
• Few drops green food coloring

Wash, stem, seed and grind peppers; measure out 2 cups. Measure 5 cups sugar and set aside. Place peppers in 3-quart saucepan. Add water and vinegar and bring to boil. Simmer, uncovered, for 15 minutes. Strain.

Measure 3½ cups liquid into 6-8 quart kettle. Add powdered pectin; stir to dissolve. Place kettle over high heat. Bring to boil, stirring constantly. Add pre-measured sugar all at once and stir to dissolve sugar. Cook and stir to a full, rolling boil that cannot be stirred down. Boil hard for 2 minutes.

Remove kettle from heat. Skim foam and discard. Stir in green food coloring. Ladle jelly into hot, sterilized jars. Seal with paraffin or 2-inch metal lids. 

Note: For sweet, bright red jelly, use red bell peppers in place of green; no food coloring needed.

(Sandal English, Arizona Daily Star)