Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Jallapeno Jelly Recipe – My First Attempt


  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 minutes

Description

Very Hot jelly to be used with cream cheese crackers, or put on a meat or sauce.


Ingredients

Scale
  • 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

Instructions

  1. Add the green bell pepper and 12 jalapeno peppers in a food processor or blender. Process until finely chopped.
  2. 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.
  3. 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.
  4. 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

Notes

Makes 4 Mason jars full