Jalepeno Pepper Jelly

Inspired by a friend who is in a hard core jelly making phase and by my love of THIS and THIS, I tried making my own pepper jelly/sauce/chutney. I never took myself for a canner but I now own a boiling-water canner if you ever want to borrow it :)

Jalepeno Pepper Jelly
Serve over cream cheese or brie and serve with Carrs Table Water Crackers and Wheat Thins for a sure to please appetizer!


3 red bell peppers, minced
4 jalepenos, include the seeds of 2
1 1/2 cups distilled white vinegar
6 1/2 cups white sugar
1/2 tsp cayenne pepper
1 (6 fl oz) package of liquid pectin
5 drops of red food coloring

In a large saucepan, combine minced peppers (I used my food processor), vinegar, sugar, and cayenne pepper. Cook over medium high heat. Stir frequently until mixture begins to boil.

Stir in pectin, boil 5 minutes longer, stirring constantly. Mix in food coloring. Skim off foam and remove from heat.

Ladle into sterilized jars. Seal and process in a boiling-water canner for 5 minutes.

*The original recipe I found on-line called for green bell peppers, of which I am not a fan. I think the flavor is over-powering. But how cute would green pepper jelly and red pepper jelly be in a basket of wine, cheese, and crackers, for a gift?!?