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Jalapeno Jelly

  • 3/4c. jalapeno peppers
  • 6 1/2 c. sugar
  • 1 bottle or 1 pkg. pectin
  • 3/4 c. bell pepper
  • 1 1/2 c. cider vinegar
     
 
Seed and grind peppers very fine in a blender or food processor. Mix peppers, sugar and vinegar. Bring to rolling boil, one that cannot be stirred down. Remove from heat and cool for 5 minutes. Add pectin, mix thoroughly. Pour in jars. Seal with paraffin. Use rubber gloves while making jelly. This is very hot. For milder taste, reduce peppers to 1/2 cup.
 





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