Recipe by Joan Zeringue Robbins, Janice Zeringue Hymel and Winona Zeringue Champagne
1 pkg. Sure-Jell or fruit pectin
3/4 cup water
61/2 cups sugar
11/2 cups apple cider vinegar
3/4 cup ground bell pepper
1/4 cup finely ground jalapeno pepper*
4 – 5 drops food coloring; yellow, green or red
Pinch of salt
Mix Sure-Jell and water. Bring to a boil. Boil 1 minute, stirring constantly. Remove from heat. Set aside.
Mix sugar, vinegar, bell pepper, jalapeno pepper, food coloring and salt. Bring to a boil. Boil 5 minutes. Add Sure-Jell. Boil 1 minute, stirring constantly. Pour immediately into sterilized jars. Seal.
Makes 7 cups.
* If hotter jelly is desired, increase amount of jalapeno pepper.