berry jalapeno jelly

45 minutes, plus time to cool

4 cups crushed strawberries
4 cups crushed blueberries, raspberries, blackberries or additional strawberries
2 cups stemmed and seeded jalapenos, diced
2-2ounce sure jell (pectin) packets
1/2 cup apple cider vinegar
7-9 cups sugar

makes 12 half pint jars.

fill 23 quart pressure cooker half way with water and place on burner set to high. fill tea kettle with water and set burner on high. set out a medium sauce pan. thoroughly wash jars, lids and rings. place jars in pressure cooker and rings/lids in empty sauce pan. when kettle begins to whistle, pour boiling water over lids/rings. Allow jars and lids/rings to sterilize in boiling water until ready to fill. On a separate burner add berries, jalapenos, vinegar and pectin and bring to a boil over high heat while stirring. add sugar and return to a boil. drain water from lids. remove jars and allow water to drain out. immediately fill hot jars with fruit mixture leaving 1/4 head space. place and tighten lid ensembles. return filled jars to pressure cooker and allow to bath at 180 degrees for 10 minutes. remove from pot and allow to cool on rack for 8 hours.

we serve this over cream cheese topped with additional diced jalapenos. rosemary crackers make a wonderful accompaniment.