Pepper Jelly

Well y'all, it's that time of year... when we all have fresh produce coming in by the bushels. Claire and I have spent most of the day dealing with squash and cayenne peppers. We're attempting green chile enchilada sauce; Claire or I will post the "recipe" if it turns out good. This recipe is one we'll probably be doing later this week or next week; we need some bell peppers first. :)

• 1 cup of sweet peppers, cut in chunky lengthwise strips

• 1/3 cup of fresh, quartered jalapenos (or other hot peppers) with seeds

• 1 1/2 cups of cider vinegar

• 5-6 cups of sugar

• 1 3oz. package of liquid fruit pectin

• 4-5 drops of green food color

Combine peppers and vinegar in the blender or food processor. Process in stop-and-go fashion to desired fineness.

Combine pepper mixture with the sugar in a saucepan and bring to a boil.

Boil 5 minutes, then remove from the heat.

Skim foam from the top. [Not a necessary detail, but it looks better if you do this.]

Cool 2 minutes (include skimming time), then mix in the pectin and food coloring.

Pour into sterilized jars. Lightly cover the jars.

After it cools, pour melted wax on top of the jelly to seal. Put lids on the jars and store.