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Jalapeno Pepper Jelly

Barbecue.Master's picture
Ingredients
  Green pepper 1 Large, cut into quarters
  Jalapeno peppers 2 , seeds and ribs removed
  Sugar 6 1⁄2 Cup (104 tbs)
  Cider vinegar 1 1⁄2 Cup (24 tbs)
  Liquid fruit pectin 3 Ounce (Half Of 6 Ounce Package, 1 Foil Pouch)
Directions

Finely chop green pepper and jalapeno peppers using food processor or knife.
In 4 1/2-quart Dutch oven, combine chopped peppers, sugar and vinegar.
Bring to boil; reduce heat.
Cover and simmer, stirring often, about 15 minutes or until pepper mixture turns transparent.
Stir in pectin; add food coloring.
Return to full rolling boil; boil, uncovered, 1 minute, stirring constantly.
Remove from heat.
Skim off any foam with metal spoon.
Pour at once into hot sterilized half-pint jars; seal, using metal lids or paraffin.

Recipe Summary

Cuisine: 
American
Method: 
Barbecue
Interest: 
Party

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