Recipe: Pats Hot Pepper Jelly

Title: Pats Hot Pepper Jelly
Categories: Spreads, Preserve
Yield: 6 servings

1 c BELL PEPPERS SEEDED/CHOPPED 6 c SUGAR
1/3 c JALAPENO PEPPERS SEED/CHOP 5 dr GREEN FOOD COLORING
1 1/2 c CIDER VINEGAR 1 pk BOTTLE OR PKG OF PECTIN

Place both peppers in a blender container with 1 cup of vinegar,blend
smooth. Pour into a large,heavy-bottomed pan. Rinse blender container with
the remaining vinegar & add to pan. Follow directions included with the
pectin product regarding when to add sugar & pectin. With liquid pectin,
you stir in the sugar; bring mixture to a boil that can not be stirred down
over medium-high heat. Remove from heat and let stand 5 min. Skim foam from
top of mixture & discard. Stir in liquid pectin & food coloring.
Immediately pour jelly into containers. Seal or refrigerate until used.
Serve with crackers and cream cheese or cheddar cheese. Note: To make jelly
hotter, blend jalapeno seeds with the peppers.