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Pickling & Jelly
Jelly2

Pharonaise Jalapeno Jelly

1 c Red bell pepper
1/2 c Jalapeno pepper
5 c Sugar
1 1/2 c Apple cider vinegar
The seeds of 1 -jalapeno pepper
2 Pouch liquid pectin
6 Canning jars
Remove stems veins and most of the seeds of peppers and chiles. Adding the seeds of 1 jalapeno chile will not make the jelly hotter since the sugar, the vinegar, and the cooking process tame (most) all the chiles. The floating seeds in the jar add character. Using the knife blade of a processor, mince the peppers and chiles with quick on and off pulsations. In a 5 qt. pot, mix the peppers, chiles, seeds sugar and vinegar. Bring to a rolling boil and boil for 3 minutes. Remove from the heat and cool for 5 minutes. Add the 6 ozs of pectin (certo) and stir continuously for 2 minutes. Allow the mixture to cool for another 2 minutes and the stir again for 1 minute. This stirring will distribute the bits of pepper throughout the jelly. Pour into jelly jars that have been sterilized and seal immediatly with lids that have been sterilized seperatly for 5 minutes. Test seal, after cooling, with finger. If middle pops up when pressed, jar is not sealed.