Ingredients Jump to Instructions ↓

  1. 1 Green bell pepper

  2. 5 Jalapeno peppers

  3. 3 cups 594g / 20oz Sugar

  4. 3/4 cup 177ml Cider vinegar

  5. 3 oz 85g Pectin

  6. 2 Green food coloring

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. Sterilize jelly jars and lids according to manufacturer's instructions.

  2. Remove seeds from green pepper and chiles (Be very careful with chiles -- don't touch your eyes.) Fit the steel knife blade into the bowl. Chop green pepper into 1/4-inch pieces. Measure 1/2 cup. Reserve rest for another purpose. Chop jalapenos into 1/4 inch pieces. Measure 1/4 cup for jelly.

  3. Place the 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 and food coloring.

  4. Strain mixture through a fine strainer to remove pieces of peppers. Pour strained liquid into sterilized jars. Cover tightly and store in a cool place up to 6 months. Makes 2 cups.


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