Jalapeno Pepper Jelly

3 Green Bell Peppers, Seeded & Finely Chopped
2 (4 oz.) Cans Diced Green Chile Peppers, Drained
1 1/2 C. Distilled White Vinegar
6 1/2 C. Splenda
1/2 tsp. Cayenne Pepper (Optional)
1 (6 fl. oz.) Container Liquid Fruit Pectin

1. Combine the bell peppers, chile peppers, vinegar, Splenda, & cayenne pepper in a large pot. Bring to a boil over medium heat, stirring frequently. When the mixture comes to a rolling boil that cannot be stirred down, stir in the pectin. Cook for 5 more min. at a boil, then remove from the heat.
2. Ladle jelly into hot sterile jars leaving 1/4 in. headspace. Process jars in a boiling water bath for 5-10 min. to ensure a good seal.

Serving Size: 6 (1/2 Pint) Jars

Number of Servings: 48

Recipe submitted by SparkPeople user LFERGUSON0.