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Here are some recipes for pepper jelly that Linda requested in the Saturday, May 5th newsletter.
Beth in KC

Spicy Pepper Jelly
(Spoon this over a block of cream cheese for a delicious appetizer.)
5 large red bell peppers, cut up (about 4 cups)
1 small onion, cut into 6 pieces (about 1 cup)
1 1/2 cups apple cider vinegar
4 cups granulated sugar
1 3-ounce pouch liquid pectin
1 tablespoon TABASCO brand Pepper Sauce

Place bell peppers, onion and 1/4 cup of the vinegar in a food processor. Process until very finely ground.

Scrape into large, heavy non-aluminum pot. Add remaining vinegar and bring to a full boil over high heat. Reduce heat to low and simmer 5 minutes, stirring occasionally, until mixture is slightly thickened.
Stir in sugar; raise heat to high and bring to a full rolling boil, stirring constantly. Let boil 1 minute, stirring constantly. (Be careful; jam has tendency to boil over and is very hot. Reduce heat slightly if necessary.) Remove from heat.
Stir in pectin and mix until completely blended. Skim off foam that rises to surface. Stir in TABASCO® Sauce.

Ladle jam into hot sterilized jars, (1/2-pint size are ideal) leaving 1/4-inch headspace. Wipe inside and outside rims clean with damp paper towel. Seal with sterilized 2-piece lids, following manufacturer's instructions. Cool jars on wire rack.
Store in cool place up to 6 months.
Once opened, keep refrigerated.
Makes 7 cups.
Source: Tabasco

The following two recipes can be made with only bell peppers, if you don't care for spicy jelly. Just substitute more bell peppers for the spicy peppers.

Jalapeno Pepper Jelly
1 bell pepper
1/4 cup jalapeno pepper's, seeded
1 cup apple cider vinegar
1/2 tbsp, margarine
5 cups sugar
1 Sure Gel
Green food coloring

Chop bell pepper and jalapeno peppers in a food processor.
Put together in a medium pot with apple cider vinegar, margarine and Sure Gel. Bring to a boil. Add sugar. Bring to a 2nd boil for 1 minute. (if foamy, cook a little longer.)
Add 1 drop food coloring immediately.
Ladle into prepared jars to within 1/2 inch from top. Screw tops on firmly.
To serve: Pour over a block of cream cheese and serve with crackers.

Green Hot Pepper Jelly
6 cups of sugar
3/4 cups Ground Green Bell Pepper
1/4 Cup Ground Hot Red Pepper
1 1/2Cups of White Vinegar
1or 2 drops of Green Food Coloring
Bring all ingredients to a full boil and boil for one minute.
Add a 6 oz. bottle of certo, stir well and pour into sterilized jars.
Serve with Cream Cheese on Crackers.

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