Texas Jalapeno Jelly

My mom has always made yummy pepper jelly- and now she has streamlined the recipe to be even easier!!


      2    jalapeno peppers,seeded and chopped
      3    medium green peppers,cut into 1 inch pieces, divided
  1 1/2 c  white vinegar,divided
  6 1/2 c  sugar
    1/2    to 1 teaspoon cayenne pepper
      2    pouches (3 oz. each) liquid fruit pectin
           About 6 drops green food coloring,optional
           Cream cheese and crackers optional


1) In a blender or food processor, place the jalapenos, half of the green peppers and ½ cup vinegar; cover and process until pureed.

2) Transfer to a large Dutch oven or kettle. Repeat with remaining green peppers and another ½ cup vinegar. Add the sugar, cayenne and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly.

3) Quickly stir in pectin. Return to a rolling boil; boil for 1 minute, stirring constantly. (You may use regular pectin according to the directions on the pectin package.)

4) Remove from the heat. Ski off foam. Add food coloring if desired. Ladle hot liquid into hot jars, leaving ¼ inch headspace.  Adjust caps. Process for 10 minutes in a boiling-water bath.

Serve over cream cheese with crackers if desired.