Source: Trax Farms, Finleyville, Pennsylvania
Makes 2 cups.
1 green bell pepper
1 cup frozen strawberries or fresh strawberries, mashed
5 jalapeno peppers
3 cups granulated sugar
3/4 cup cider vinegar
3 ounces pectin
Sterilize jelly jars and lids according to manufacturer's instructions.
Remove seeds from green pepper and chiles Be very careful with chiles - don't touch your eyes. Some people do this with disposable plastic gloves on.
Fit the steel knife blade into the bowl. Chop green pepper into 1/4-inch pieces. Measure 1/2 cup. Reserve remainder for another purpose.
Chop jalapenos into 1/4 inch pieces. Measure 1/4 cup for jelly.
Place the strawberries, 1/2 cup green pepper and 1/4 cup jalapenos, sugar and vinegar in a large saucepan. Bring to a boil. Continue to boil 1 minute. Remove from heat; let cool 5 minutes.
Stir in pectin.
If you want to use this as a jelly, then strain mixture through a fine strainer to remove pieces of peppers. OTHERWISE, LEAVE AS IS.
Pour strained liquid into sterilized jars.
Cover tightly and store in a cool place up to 6 months.