Preparation:

Sterilize jelly jars and lids according to manufacturer's instructions.

Remove seeds from green pepper and chiles Be very careful with chiles - don't touch your eyes. Some people do this with disposable plastic gloves on.

Fit the steel knife blade into the bowl. Chop green pepper into 1/4-inch pieces. Measure 1/2 cup. Reserve remainder for another purpose.

Chop jalapeños into 1/4 inch pieces. Measure 1/4 cup for jelly.

Place the strawberries, 1/2 cup green pepper and 1/4 cup jalapeños, sugar and vinegar in a large saucepan. Bring to a boil. Continue to boil 1 minute. Remove from heat; let cool 5 minutes.

Stir in pectin.

If you want to use this as a jelly, then strain mixture through a fine strainer to remove pieces of peppers. OTHERWISE, LEAVE AS IS.

Pour strained liquid into sterilized jars.

Cover tightly and store in a cool place up to 6 months.

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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