The Infamous Red Pepper Jelly recipe 4 medium fresh sweet red peppers 4 medium fresh jalapeno peppers 1 cup white or cider vinegar 5 cups sugar 6 ounces of liquid fruit pectin 1 tsp red food coloring (optional) Seed and chop red peppers and jalapenos (wear latex gloves for the jalapenos). Put the peppers and the vinegar in a blender or food processor and process until smooth. Put the mixture in a 4-5 quart pot and stir in sugar. Cook over medium heat till boiling and then boil for 10 minutes. Remove from heat, stir in food coloring and pectin. Return to heat and boil 1 more minute until it thickens slightly (it should coat the space between the tines of a fork put into it). Fill sterilized jars with jelly and seal with tight-fitting lids. Store in a cool, dark place or a refrigerator. To serve it, cover softened cream cheese with jelly and serve on crackers.
