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Pickling & Jelly
Jelly3

Kat's Jalapeno Jelly

8  Jalapeno peppers; deveined & seeded
8  Medium green bell peppers; deveiened & seeded
2 cup White wine vinegar
10 cup Sugar
2  Bottles liquid pectin

This makes a great gift. Serve with roast or grilled leg of lamb in lieu of mint jelly. Spread on sandwiches of spicy ham and tomato. Melt in a small saucepan and use to glaze grilled chicken or game hens. Serve with grilled or roast pork or chicken. In a blender or food processor fitted with the steel blade, puree the peppers. Turn into a medium-size saucepan. Add the vinegar and bring to a boil. Reduce the heat and simmer 5 minutes. Cool, then strain juice through a strainer lined with two layers of cheesecloth. Squeeze to extract all the juices. Discard the solids. Add the sugar to the juice and bring to a boil. Reduce the heat and simmer 10 minutes. Add the pectin and boil 1 minute. Pour into clean sterilized jars and process according to manufacturer's directions. Store in a cool dry place. Once opened, store the jelly in the refrigerator. From the book: PEPPERS - Hot & Sweet