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Ingredients

• 2 large green or red bell peppers
• 12 jalapeño peppers (3 without seeds)
• 1 1/2 c. apple cider vinegar
• 1 pinch salt
• 5 c. granulated sugar
• 3 oz. liquid pectin (like Certo or Sure-Jell)
• 2 Tbsp butter
• 3-quart saucepan with lid
• Food mill (if making jam)
• Note:
• If you use red bell papers, this will turn out red rather than green.
• [section]Note 2:[/section
• If a garnish is desired: 4 red jalapeño peppers or seranno peppers (seeds separated from flesh and reserved; flesh finely chopped and well rinsed until water runs clear)

Description

I Had A Bumper Crop Of Jalapeños This Year From My One Plant, And After Giving Away Most Of Them, I Still Had Way Too Many. So I Looked Up This Recipe. Thank You To Sue Delgrego Who Got This Somewhere In Black Lakes, Canada. I Modified A Few Of The Qu

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