JALAPENO PEPPER JELLY
5 cups sugar
2 medium tart apples, peeled and coarsley chopped
1-1/2 cups cider vinegar
3/4 cup finely chopped green pepper
8 to 10 jalapeno peppers, seeded and chopped
1/4 cup water
6 to 8 drops green food coloring
2 pouches (3 ounces each) liquid fruit pectin
Cream cheese and assorted crackers
1 In a large saucepan, combine the sugar, apples, vinegar, green pepper, jalapenos and water. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Strain mixture and return to pan. Stir in food coloring. Return to a rolling boil over high heat. Stir in pectin; boil for 2 minutes, stirring constantly.
2 Remove from the heat; skim off foam. Pour hot liquid into sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath. Serve with cream cheese on crackers or serve with meat.
Yield: about 5 half-pints.
Editors Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.