*  Exported from  MasterCook II  *
                           Jalapeno Pepper Jelly
 Recipe By     : Sunset Books
 Serving Size  : 7    Preparation Time :0:00
 Categories    : Jams And Jellies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      medium        red jalapeno peppers
                         --(up to 6 peppers)
      3/4  cup           red bell pepper -- chopped
    6      cups          sugar
    2 1/2  cups          cider vinegar
    2      packages      liquid pectin (3 oz. each)
 1) Remove most of the seeds from the jalapeno peppers and chop 
 coarsely. You should have 1/4 cup.  In a blender or food processor, 
 whirl all of the peppers until finely ground. Place ground vegetables 
 and any juice in a heavy-bottomed 8 to 10 quart pan. Stir in sugar 
 and vinegar until well blended.
 2) Bring to a full rolling boil over high heat, stirring constantly. 
 Stir in pectin all at once. Return to a full rolling boil; then boil, 
 stirring for 1 minute. Remove from heat and skim off any foam.
 3) Ladle hot jelly into hot, sterilized half-pint jars, leaving 1/4 
 headspace. Wipe rims and threads clean; top with hot lids, then 
 firmly screw on bands. Process in boiling water canner for 5 minutes. 
 Typed by Lynn Thomas. Lynn’s notes: You can make this with green 
 peppers but it doesn't look as nice. You can also use paraffin 
 instead of processing in boiling water. Use jam within one year of 
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