Jalapeno Pepper Jelly

* 3 large green peppers, seeded and diced
* 6 or 7 fresh jalapeños, seeded and chopped
* 1/3 cup water
* 5 cups sugar
* 3 cups apple cider vinegar
* 3 3-ounce packages Certo
* green food coloring

Process green peppers and jalapeños in blender with water. (You may want to Wear rubber gloves while handling jalapeños and other chiles.)

In a large saucepan, combine the peppers, sugar and vinegar. Bring to a boil and boil for 4 minutes, making sure that sugar is completely dissolved. Watch carefully because mixture boils over easily.

Remove from heat and add Certo and food coloring. Stir well. Pour into sterilized jars and seal with parafin. OR Pour hot into hot, sterilized jars, leaving 1/4-inch head space. Adjust caps. Process 5 minutes in boiling water bath. Makess 8 to 10 pints.

Note: It's a good idea to protect your hands when working with jalapeños or other hot chiles. And keep your hands away from your eyes, too.

EAST INDIAN DIP

MIX 1PKG. CREAM CHEESE WITH 1TSP. CURRY AND 1/2 TSP TURMERIC SPREAD ON A SERVING DISH

MIX 1/2 CUP MANGO CHUTNEY (LORD GREYS IS GREAT IF YOU CAN FIND IT) AND 1/2 CUP RED PEPPER JELLY.

SPREAD ON CREAM CHEESE MIXURE

SPRINKLE WITH 1/2 CUP CHOPPED GREEN ONIONS, 1/2 CUP RAISINS, CURRANTS OR CRANBERRIES AND 1/2 CUP TOASTED PINE NUTS (I JUST BROWN MINE IN FRY PAN...BUT WATCH CLOSELY...THEY BROWN QUICKLY).

ENJOY!!