Kelli's Pepper Jelly

This is the first year I made pepper Jelly but it won't be the last, everyone loves it!

I made regular and sugar free.  If you replace the sugar equally for splenda it tastes amazing but does not turn into a jelly, more of a very thick liquid.

Kelli's Pepper Jelly

1 1/2 cups sweet red peppers put thru food processor to basically liquefy

1 1/2 cups vinegar

6 1/2 cups sugar (or Splenda for sugar free)

3 ounces liquid pectin

In a large pot combine peppers, vinegar, sugar (or Splenda) and bring to a boil, cook for 6 minutes, stirring constantly. Stir in liquid pectin and continue to boil for 3 more minutes, stirring constantly.  Skim off foam and remove from heat.  Ladle jelly into sterilized jars, leaving a 1/2 inch of head space. Seal and boil in pickling pot for 5 minutes.

Kelli's Salsa

Kelli's Salsa

4 cups peeled chopped tomatoes

2 cups seeded, chopped long green Chile's

1/2 cup seeded, chopped jalapeno peppers

3/4 cup chopped onions

3 cloves garlic, finely chopped

2 cups vinegar

1 tsp ground cumin

1 tbsp oregano

1 tbsp fresh cilantro

1 1/2 tsp salt

Combine all ingredients in a large saucepan and bring the mixture to a boil, stirring frequently.  Reduce heat and simmer 20 minutes, stirring occasionally. Ladle hot into sterilized jars, leaving 1/2 inch of head space. Boil in canning pot for 15 minutes.