Very Hot jelly to be used with cream cheese crackers, or put on a meat or sauce.
1 large green bell pepper
12 jalapeno peppers
1 1/2 cups apple cider vinegar
1 pinch salt
4 1/4 cups granulated sugar
4 ounces liquid pectin
4 jalapeno peppers, seeded and finely chopped
Add the green bell pepper and 12 jalapeno peppers in a food processor or blender. Process until finely chopped.
Put the peppers to a large saucepan, and stir in the Apple cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through a few layers of cheesecloth, and discard peppers. 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
Makes 4 Mason jars full
I didn’t read the instructions well enough about the last 4 Jalapeno’s being seeded in the ingredients part. So I added the seeds. This made the Jelly extra hot.
It’s Hot! At least for me, as I don’t mind warm, but this was a little too warm for my tastebuds.
I had my neighbours taste it, and they fell in love with it, as they love Hot stuff.
If you love Jalapeno’s, this is a great recipe to try.
To make them even hotter, I’ve read in the comments area on All Recipes to include all the peppers and not discard, giving it a jam texture.
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