• 5 cups sugar
• 2 medium tart apples, peeled and coarsely chopped
• 1 1/2 cups cider vinegar
• 3/4 cup finely chopped green pepper
• 8 to 10 jalapeno peppers, seeded and chopped
• 1/4 cup water
• 6 to 8 drops green food coloring
• 2 pouches (3 oz. each) liquid fruit pectin
• Cream cheese
• Assorted crackers

1.  In a large saucepan, combine the sugar, apples, vinegar, green pepper, jalapenos and water.  Bring to a boil.  Reduce the heat; simmer, uncovered, for 10 minutes.  Strain mixture and return to pan.  Stir in food coloring.  Return to a rolling boil over high heat.  Stir in pectin; boil for 2 minutes, stirring constantly.

2.  Remove from the heat; skim off foam.  Pour hot liquid into hot half-pint jars, leaving 1/4″ head space.  Adjust caps.  Process for 10 minutes in a boiling-water canner.  Serve with cream cheese and crackers.

NOTE:  Wear disposable gloves when cutting hot peppers; the oils can burn skin.  Avoid touching your face.

Prep time:  30 minutes     Process:  10 minutes     Makes:  about 5 half-pints

(Bev Elliott, Peotone, IL)