Steps
- 1
Cut off stems of jalapenos, leave seeds for hotter jelly.
- 2
Quarter and discard seeds from bell peppers.
- 3
Boil jalapenos and bell peppers in a pot of hot water just until they start turning that dull green.
Remove from heat.
Blend together all peppers with 1 cup of the water from the pot (This will need to be done in about 3 batches)
And pour into empty pot. - 4
Combine jalapeno and bell pepper mixture with vinegar and sugar in a large pot stirring frequently and boil for 10 minutes.
Remove from heat and add pectin.
Return to heat and boil rapidly for 1 minute.
Remove from heat and skim off any white foam with a metal spoon. - 5
Pour into sterilized jars and seal.
- 6
Pour over cream cheese for a spicy dip.
- 7
Makes about 9 small jars full.
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