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| 3 | Large; very ripe red bell peppers; cored, seeded |
| 6 | (up to) |
| 8 | Fresh Jalapeno chiles; seeded (for milder flavor; remove ribs; too) |
| 1 1/2 Tasse | Cider vinegar (5% acid) |
| 6 1/2 Tasse | sugar |
| 6 x ca. 30 g | Bottled liquid pectin |
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Using a food processor or food chopper, finely chop bell peppers & jalapeno chiles. Turn chopped peppers & chiles into a large saucepan, stir in vinegar & sugar and bring to a boil. Boil, uncovered, about 30 minutes or until mixture is slightly thickened & peppers are clear. Remove from heat; cool about 10 minutes. Stir in pectin, return to heat, bring to a boil and boil about 2 minutes longer (at sea level) or until jelly sheets off the edge of a large, metal spoon held at right angles above pan. Remove from heat, skim off & discard foam and immediately pour jelly equally into 5 or 6 hot, sterilized 1/2-pint jelly glasses. Cool, then seal with paraffin and cover with lids. Makes 2-1/2 to 3 pints.
From the <Hotter Than Hell!>, by Jane Butel, Isbn 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's Mm Recipe Archive,
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