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Hot Pepper Jelly

Ken S., a rediscovered friend from my childhood, and his wife Pat came to visit a few years ago. I brought out some pepper jelly to spread on cream cheese. Being Pennsylvanians, they've had little exposure to the joys of chiles. Pat fell in love with the stuff. She went back home and immediately began cultivating chiles. She's become the local expert. She made three big batches of jelly that first summer. Hers is better than mine--darn it--and she's using my recipe.





List of Ingredients



• 1 1/3 cups jalapenos, chopped very fine
  
• 2 1/2 cups green bell peppers, finely chopped
  
• 3 cups cider vinegar
  
• 13 cups sugar
  
• 12 ounces liquid pectin
  






Instructions



1. Place peppers, vinegar, and sugar into a large stainless steel pot. Bring to a boil and boil 1 minute.
   
2. Lower heat and cook 5 minutes.
   
3. Remove from heat and add pectin. Stir well. Add 2 drops of green food coloring, if desired. Seal in sterile jars.
   






Final Comments


This is good on cream cheese with crackers, but it's a treat with roast lamb.