Ingredients Jump to Instructions ↓

  1. 1 large green bell pepper

  2. 12 jalapeno peppers

  3. 1 1/2 cups apple cider vinegar

  4. 1 pinch salt

  5. 4 1/4 cups granulated sugar

  6. 4 ounces liquid pectin

  7. 4 jalapeno peppers, seeded and finely chopped

Instructions Jump to Ingredients ↑

  1. Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit. Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid. Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin. Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.


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