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Jalapeno Jelly

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  Canned jalapeno 5 Medium
  Chopped green bell pepper 1⁄2 Cup (8 tbs)
  Chopped red bell pepper/Additional green bell pepper 1⁄4 Cup (4 tbs)
  Sugar 6 Cup (96 tbs)
  Cider vinegar 2 1⁄2 Cup (40 tbs)
  Liquid pectin 6 Ounce (2 Pouches, 3 Ounces Each)

Wearing rubber gloves, rinse jalapeno chiles; discard stem ends, any bits of blackened skin, and about half the seeds.
Chop jalapenos (you should have 1/4 cup).
In a blender or food processor, whirl jalapenos, green bell pepper, and red bell pepper until finely ground (or put through a food chopper fitted with a fine blade).
Put ground vegetables and any juice in a 5- to 6-quart pan; stir in sugar and vinegar.
Bring to a rolling boil over high heat, stirring constantly.
All at once pour in liquid pectin, return to a rolling boil, and boil for 1 minute, stirring constantly.
Remove from heat and skim off foam.
Pour hot jelly into about 7 hot sterilized 1/2-pint canning jars, filling to within 1/4 inch of rims.
Wipe off rims; top with scalded lids, then firmly screw on bands.
Let cool on a towel away from drafts, then test seal of each jar by pressing lid.
If it stays down, seal is good.
If it pops when pressed, there's no seal; store unsealed jelly in the refrigerator.

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Jalapeno Jelly Recipe