Jalapeño Jelly

We've skipped the canning process to make an easy, small-batch, keep-in-the-fridge jelly. It's a cool appetizer with just a little heat.

Yield: 3 half pints

Ingredients

• 3  fresh jalapeño peppers, seeded and coarsely chopped
• 1/2  green bell pepper, coarsely chopped
• 3  cups  sugar
• 1/2  cup  cider vinegar
• 1/2  (6-ounce) package liquid fruit pectin
• 2  tablespoons  fresh lime juice

Preparation

Process jalapeño and bell peppers in a food processor until smooth.

Combine pepper puree, sugar, and vinegar in a nonaluminum saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil 3 minutes; stir in pectin and lime juice. Boil, stirring constantly, 1 minute. Remove from heat, and skim off foam with a metal spoon.

Pour into hot, sterilized jars, filling to 1/4 inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands; cool. Store in refrigerator. Serve over cream cheese with crackers or toast as an appetizer, or with meats as a relish.