Sweet hot jalapeño jelly

Sweet hot jalapeño jelly

Prep time: 20 minutes

Cook time: 20 minutes

Makes 3 cups

Cathy Bramley of Modesto loves the pepper jelly served at Chevy's and wanted to make it at home. She tried a few recipes, but they just didn't measure up.

This recipe comes from "Chevy's & Rio Bravo Fresh Mex Cookbook" (10 Speed Press, 2000, $14.95, 127 pages) and sounds like a good match for Bramley.

Ingredients

¾ cup chopped red bell peppers

¾ cup chopped green bell peppers

1/3 cup diced and seeded jalapeños (wear gloves)

2¾ cup sugar

½ cup red wine vinegar

1 tablespoon freshly squeezed lime juice

6 tablespoons Certo liquid pectin

Instructions

Combine the peppers, jalapeños, sugar, vinegar and lime juice in a large saucepan over medium heat. Heat until warm and sugar is dissolved.

Pour the mixture in a blender or food processor and blend for 5 seconds. Return the blended mixture to the saucepan and bring to a boil. Skim off any foam that rises to the surface. Decrease the heat to low and simmer for 5 minutes. Stir in the pectin, increase the heat to medium-high and bring to a boil. Remove from heat and cool. The jelly will set as it cools. When cool, cover and refrigerate for up to 5 days.

Per tablespoon: 46 calories; 0 protein; 12 grams carbohydrates; 0 fat; 0 cholesterol; 0 sodium; 0 fiber.