*  Exported from  MasterCook II  *
 
                           Diablo Jalapeno Jelly
 
 Recipe By     : Jo Anne Merrill
 Serving Size  : 2    Preparation Time :0:45
 Categories    : Mexican                          Jellies And Jams
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    green bell pepper
    5                    jalapeno peppers
    3      cups          sugar
      3/4  cup           cider vinegar
    3      ounces        pectin
    2      drops         green food coloring
 
      1. Sterilize jelly jars and lids according to manufacturer’s instructions.
      2. Remove seeds from green pepper and chilies (Be very careful with
 chiles -- don't touch your eyes.) Fit the steel knife blade into the bowl.
 Chop green pepper into 1/4-inch pieces. Measure 1/2 cup. Reserve rest for
 another purpose. Chop jalapenos into 1/4 inch pieces. Measure 1/4 cup for jelly.
      3. Place the 1/2 cup green pepper and 1/4 cup jalapenos, sugar and
 vinegar in a large saucepan. Bring to a boil. Continue to boil 1 minute.
 Remove from heat; let cool 5 minutes. Stir in pectin and food coloring.
      4. Strain mixture through a fine strainer to remove pieces of peppers.
 Pour strained liquid into sterilized jars. Cover tightly and store in a cool
 place up to 6 months.
 
 Makes 2 cups.
 
                    - - - - - - - - - - - - - - - - - - 
 
 Serving Ideas : Serve with scrambled eggs and meats.
 
 NOTES : See recipe for “Southwest Scrambled Eggs.”