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      Title: Diablo Jalapeno Jelly
 Categories: relishes/preserves
      Yield: 2 servings

      1    green bell pepper
      5    jalapeno peppers
      3 c  sugar
    3/4 c  cider vinegar
      3 oz pectin
      2 dr 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 j
  elly.                                                                      
  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 coo
  l                                                                          
  place up to 6 months.                                                      
                                                                             
  Makes 2 cups.                                                              
                                                                             
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  Serving Ideas : Serve with scrambled eggs and meats.                       
                                                                             
  NOTES : See recipe for "Southwest Scrambled Eggs."                         

  Contributor:  Jo Anne Merrill
  Preparation Time:  0:45
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