Pear Jalapeno Jelly
|Cider vinegar||1 1⁄2 Cup (24 tbs)|
|Green peppers||1 Cup (16 tbs), cut into strips|
|Jalapeno peppers||1⁄4 Cup (4 tbs), quartered (With Seeds)|
|Bartlett pears||3 , pared, cored and diced (2.5 Cup , Use California Ones)|
|Sugar||5 Cup (80 tbs)|
|Liquid pectin||6 Ounce (Two 3 Ounce Pouch)|
In blender or food processor, combine vinegar, green peppers and jalapeno peppers Process to desired firmness.
Combine pepper mixture, pears and sugar in lg.saucepan.
Bring to boil.
Boil 5 minutes.
Remove from heat and skim top to remove foam.
Cool 2 minutes, then mix in pectin and food coloring.
Ladle into sterilized jars, leaving 1/2 inch headspace.
Place lids and rings on jars.
Process jars in 170 degrees F water bath for 10 minutes, making certain water level is 2 inches above jars.
Remove jars from water.
Lids are sealed when center is firm to touch.