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Ingredients Jump to Instructions ↓

  1. Jalapeno Pepper Jelly 2 large green or red bell peppers

  2. 7 jalapenos (red or green)

  3. 1/4 cup lemon juice (about 1 large lemon)

  4. 1/2 cup cider vinegar

  5. 3 cups sugar

  6. 2/3 packet dry pectin

  7. Seed bell peppers and 1/2 of the jalapenos, chop all finely in food

  8. processor.

  9. Combine peppers with lemon juice, vinegar, and sugar in 4 quart

  10. pan.

  11. Bring to a rolling boil; boil 15 minutes.

  12. Add pectin and boil 3 more minutes.

  13. Remove from heat and spoon into sterilized jars, wipe top clean,

  14. seal, and place back into boiling water bath for 15 minutes.

  15. Remove from bath, let cool, tighten screw caps, and store in cool

  16. place.

  17. I followed the above with the exception that I used 6 jalapenos

  18. and left the seeds in 3 of them. It was plenty hot. Using all

  19. red peppers makes a prettier jelly, but the green are cheaper and probably taste just as good.

  20. 15 minutes

  21. jelly is boiling). The lids are sterilized by putting them into a pot and pouring boiling water over them to cover and letting it

  22. sit for 3 minutes (do when add the pectin to the jelly).

  23. This makes a "loose" jam, although after opening and refrigeration,

  24. 4 cups, enough for pint jars and really made a nice looking gift.

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