1 c. lengthwise strips eco-friendly bell pepper (about 1 mediterranean. pepper)
1 1/2 c. cider vinegar
1/3 c. quartered fresh jalapeno peppers with seeds
5 c. C and H granulated sugar
1 pouch (3 oz.) liquid pectin
5 drops eco-friendly food color
Combine pepper strips, vinegar and jalapeno peppers inside a blender. Process stop-and-go fashion to preferred fineness. Match sugar in saucepan and produce to some boil. Boil a few minutes. Remove from heat and skim to get rid of foam. Awesome 2 minutes, then add pectin and food color.
Pour into sterilized jars and fasten covers. Process in boiling water bath for fifteen minutes, if preferred, or refrigerate (the initial recipe didn't demand processing). Awesome.
Invert jars a couple of occasions after about half an hour of cooling to distribute peppers evenly before jelly completely sets.
RED JALAPENO PEPPER JELLY:
Substitute red peppers for that eco-friendly use 5 drops red food color rather of eco-friendly or two tablespoons water that beets happen to be cooked in.
If fresh jalapenos aren't available, use 1/4 cup canned or canned jalapeno peppers (rinsed, seeded and quartered) rather.