Jalapeno Jelly

Jalapeno Jelly is a tradition in my Texan family. In fact, the original recipe only gets shared with those married or born into my dad's family...seriously, folks. My mom had to be married to my dad before she got the secret recipe. But, I've found another good recipe that uses fresh jalapenos (our secret one uses bottled). Enjoy! (We serve it over cream cheese to use as a dip for crackers.) These make great Christmas gifts by the way....

Recipe from two nearly identical ones at allrecipes.com and Cooks.com

• 1 c. chopped bell pepper
• 1/2 c. chopped jalapeno peppers (about 5+)
• 5 c. white sugar
• 1 1/2 c. apple cider vinegar
• 1 (6-oz.) container liquid pectin (supposedly Certo is best)

1. Remove stems and seeds from peppers (wear gloves!!!). Pulse peppers and vinegar in a blender until desired fineness is reached (this version isn't strained, so mince them up nice and small if you don't want bits in the final product).
2. In a 5-quart pot over high heat, combine pepper-vinegar mixture and sugar. Bring to a rolling boil; boil for 4 minutes. Remove from heat and cool 5 minutes.
   
3. Stirring constantly, add the pectin and 5-8 drops green food coloring. Let mixture continue to cool for 2 more minutes. Stir for 1 minute.
4. Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and process in boiling water bath 15 minutes. Allow jars to cool slowly on a towel, creating a vacuum seal. (You'll hear a "pop.")

Makes 6 half-pints.