----- Now You're Cooking! v4.20 [Meal-Master Export Format]
 
       Title: Diablo Jalapeno Jelly
  Categories: relishes/preserves
       Yield: 2 servings
 
       1    green bell pepper
       5    jalapeno peppers
       3 c  sugar
     3/4 c  cider vinegar
       3 oz pectin
       2 dr green food coloring
 
   1. Sterilize jelly jars and lids according to manufacturer’s instructions. 
   2. Remove seeds from green pepper and chilies (Be very careful with        
   chiles -- don't touch your eyes.) Fit the steel knife blade into the bowl. 
   Chop green pepper into 1/4-inch pieces. Measure 1/2 cup. Reserve rest for  
   another purpose. Chop jalapenos into 1/4 inch pieces. Measure 1/4 cup for j
   elly.                                                                      
   3. Place the 1/2 cup green pepper and 1/4 cup jalapenos, sugar and         
   vinegar in a large saucepan. Bring to a boil. Continue to boil 1 minute.   
   Remove from heat; let cool 5 minutes. Stir in pectin and food coloring.    
   4. Strain mixture through a fine strainer to remove pieces of peppers.     
   Pour strained liquid into sterilized jars. Cover tightly and store in a coo
   l                                                                          
   place up to 6 months.                                                      
                                                                              
   Makes 2 cups.                                                              
                                                                              
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   Serving Ideas : Serve with scrambled eggs and meats.                       
                                                                              
   NOTES : See recipe for “Southwest Scrambled Eggs.”                         
 
   Contributor:  Jo Anne Merrill
   Preparation Time:  0:45
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