SERVE WITH A BRICK OF CREAM CHEESE AND SPREAD ON CRACKERS ENJOY DAN:

Jalapeño JELLY by CHEF DAN:


6 jars 1 cup each



INGREDIENTS: (wear gloves when chopping jalapeños)



2 green bell peppers, corded, seeded

12 jalapeños, corded, seeded

1-1/2-cups cider vinegar

1 pinch of salt

6 cups granulated sugar

6- ounce bottle liquid pectin, (use only CERTO liquid pectin

4 jalapenos, seeded and finely chopped



DIRECTIONS:



1. Combine bell peppers and 12 jalapeños in a food processor and blend until finely chopped.

2. Transfer the peppers to a saucepan, and stir in the cider vinegar.

3. Bring to a boil, and simmer for 20 minutes.

4. Stain the mixture through cheesecloth, and discard pulp.

5. Return the liquid to the saucepan, stir in salt and sugar, until sugar is dissolved.

6. Bring to a rolling boil over medium-high heat.

7. Boil for 1 minute.

8. Stir in the liquid pectin.

9. Stir in remaining 4 jalapeño.

10. Ladle into sterile jars leaving 1/inch headspace.

11. Seal jars in hot water bath.

12. Refrigerate jelly after seal is broken.

ENJOY DAN: (ROCK-ON)