- 1 (3.5 ounce) can whole jalapeno peppers
- 1/2 cup chopped green bell pepper
- 6 cups sugar
- 2/3 cup Kikkoman Sweet & Sour Sauce
- 2/3 cup distilled white vinegar
- 1/2 cup water
- 2 (3 ounce) pouches liquid fruit pectin
- 1/4 teaspoon red food coloring
- Rinse jalapeno peppers; discard stems, blackened skin and about 1/2 of seeds. Place in food processor or blender container; add green pepper. Cover and process until finely chopped; turn out into Dutch oven or large stock pot. Stir in sugar, sweet & sour sauce, vinegar and water. Bring to boil over medium-high heat; boil 1 minute, stirring constantly. Add pectin all at once; stirring to combine. Return to boil; boil 1 minute longer, stirring constantly. Remove from heat; stir in food coloring. Skim off foam.
- Fill hot sterilized jars with hot jelly to within 1/2 inch from top. Seal with thin layer of melted paraffin wax and cover with lids.