Texas Jalapeno Pepper Jelly

This is not jelly for your morning toast hehe.  It goes well on crackers, either by itself or paired with cream cheese.  When you taste it, the first taste is green pepper, followed by the jalapeño & cayenne hotness and finished with a bit of sweetness to cool down.  I'm thinking it might be a good ingredient in a glaze for pork.  One friend thinks it might be good on scrambled eggs, but he hasn't tasted it yet -- I think it is a bit too sweet for eggs. 
 
I got this from Taste of Home

If you need basic canning instructions, check out this site:  Ball Canning

I used 3 jalapeños instead of 2 and about 6-7 drops of food coloring.  My yield was a lot less than their stated 11 half-pint jars -- about 7 half-pint (jelly) jars -- but that could be some fluke in my prep methods.  :)

TEXAS JALAPEÑO PEPPER JELLY

2 jalapeño peppers, seeded and chopped

3 medium green peppers, cut into 1-inch pieces, divided

1-1/2 cups white vinegar, divided

6-1/2 cups sugar

1/2 to 1 teaspoon cayenne pepper

2 pouches (3 ounces each) liquid fruit pectin

About 6 drops green food coloring, optional

In a blender or food processor, place the jalapeños, half of the green peppers and 1/2 cup vinegar; cover and process until pureed. Transfer to a large Dutch oven.

Repeat with remaining green peppers and another 1/2 cup vinegar. Add the sugar, cayenne and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a rolling boil; boil for 1 minute, stirring constantly.

Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. head space. Remove air bubbles; wipe rims and adjust lids.

Process for 10 minutes in a boiling-water canner.


HINTS

Wear disposable gloves when handling the jalapeños.

Cut open your pectin pouches and stand them up in a glass or plastic cup so you can quickly add them to the boiling mixture.

Measure and assemble ALL of your ingredients and supplies before starting the cooking process.

UPDATE UPDATE UPDATE

I just made a batch of this using habanero and orange bell peppers (3 of each) -- it turned out very hot, but the sweet still helps cool it down.  I added 2 drops of yellow and 1 drop of red food coloring to enhance the color a bit.