By Michele 
A jar of this sweet and spicy jelly is always warmly appreciated. To add an extra southwestern accent, I trim the lid with a snappy bandanna print fabric.
Ingredients
- 2 jalapeno peppers, seeded and chopped
- 3 medium green peppers, cut into 1-inch pieces, divided
- 1-1/2 cups white vinegar, divided
- 6-1/2 cups sugar
- 1/2 to 1 teaspoon cayenne pepper
- 2 pouches (3 ounces each) liquid fruit pectin
- About 6 drops green food coloring, optional
- Optional: Cream cheese and crackers
Instructions:
- In a blender or food processor, place jalapenos, half of the green peppers, and 1/2 cup vinegar; cover and process until a smooth puree is achieved. Transfer this mixture to a large Dutch oven.
- Repeat the process with the remaining green peppers and another 1/2 cup vinegar. Then, add sugar, cayenne, and the remaining vinegar to the Dutch oven. Bring the mixture to a rolling boil over high heat, stirring constantly. Quickly stir in pectin, and return to a rolling boil; continue boiling for 1 minute, stirring constantly.
- Remove the Dutch oven from heat and skim off any foam. Add food coloring if desired. Carefully ladle the hot mixture into hot half-pint jars, leaving a 1/4-inch headspace. Remove air bubbles, wipe rims, and adjust lids.
- Process the jars for 10 minutes in a boiling-water canner. This delicious jalapeno-green pepper jelly can be served over cream cheese with crackers if desired.
Nutrition Facts:
- A serving size of 2 tablespoons contains approximately 92 calories, 0g fat (0g saturated fat), 0mg cholesterol, 1mg sodium, 24g carbohydrates (23g sugars, 0g fiber), and 0g protein.