Jalapeno Jelly

Those of you with gardens are probably already enjoying the rewards of your efforts – if they haven’t frozen yet. If you grew (or even if you didn’t, you can buy) some jalapeno peppers, you might want to try this jelly. A good, long – time friend of ours, Ryan Schoonover brought us a jar of this. We use it in cooking southwestern dishes, but the favorite application is to pour a little over a brick of cream cheese, and dig at it with crackers.

Ingredients:
2 medium red bell peppers, seeded and cut into eighths
6 jalapeno chilies (remove seeds from at least two of them, depending on how hot you want it)
8 cups sugar
2 cups apple cider vinegar
1 box (6 oz.) liquid pectin

Directions:
In a food processor, pulse peppers and jalapenos; do not puree, but rather finely chop. In a 4 quart saucepan, heat peppers, chilies, sugar, pectin and vinegar on high heat until it boils. Skim foam, boil again, repeat. Pour into 9 half-pint canning jars, seal with lids & rings. Process 7 minutes in hot water bath.