I'm a Mom finally making good on my promise!

OK...I got lazy this weekend and didn't type up the tutorial I promised. Will you guys forgive me? I hope you don't have jalapenos and green peppers hanging out in your fridge waiting to become jelly, because they probably aren't good anymore. OK without further ado, Here we go!

Gather your ingredients: (recipe is here)

Ingredients: Green Bell Peppers, Jalapeno Peppers, sugar, red wine vinegar, liquid pectin, red food coloring.

Chop the green peppers:

Green peppers in the food chopper

Chopped Green Peppers

Green Peppers have a lot of water in them...so if you chop them in a chopper and not by hand, made sure you drain them very well....like as well as you drain frozen/thawed spinach. (No pic of that..sorry!)

Green peppers, drained Now, slice the jalapenos and scrape the seeds and membranes out (I didn't do that this batch..it gave the jelly more heat, but the seeds have a less than palatable texture, make sure you at least get rid of the seeds). Then chop. A chopper is fine, these peppers don't have much water in them.

Jalapenos in the chopper Both diced peppers

Time to get cookin'! Add the sugar to a big stock pot:

Then add the red wine vinegar: And the peppers: Stir these ingredients together over high heat an bring to a boil. (I would have taken a picture of that, but I was afraid of my camera getting splashed by the jelly.) Boil for one minute. Reduce heat and cook for 5 minutes, stirring occasionally, but gently. While is it boiling get your red food coloring and Certo brand liquid pectin at the ready:

And have your jars ready to fill: The next few steps are fairly quick, and since I didn't have an assistant helping me (maybe next time I'll see if Hyacinth will come over) I couldn't get pictures, or the jelly would have been ruined. Once the 5 minutes are up, add as much food coloring as you'd like. You can make it as red as you want, or as pink...hell you can even make it green if you really want. Add the pectin, both packets at once and a quickly as you can. Stir it all together and let it sit for about 30 seconds or so. In our elevation, the pectin doesn't set as quickly as it does in New Orleans so when I made this the first time, the first couple of jars I filled had chunks of peppers floating at the top, instead of suspended throughout the jelly. After it sets a bit, pour it into the jars (a ladle works really well for this). Wipe off any jelly you may have spilled onto the mouth's of the jars, unless you are unlike me, and didn't spill any. Immediately set the lids onto the jars and tighten as much as possible. Things might still be hot, so be careful! Throughout the day tighten the lids until they won't tighten anymore, and put labels on them. I dated my jelly as well as this time I put my name on the labels, since I have been giving them away as gifts, and I want to take all the credit myself! Here is the finished product pre-lidded:

No pic of the finished product post-lidded....maybe some of you will be lucky enough to receive one as a gift!

That's my tutorial...and my food post for the week. Next week, I hope to have a cookie recipe...if only I could find those damn cinnamon chips. Two more local grocery stores to search, then off to Gygi's if I can't find them!