Jalapeno Jelly recipe
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Ingredients
- 1 large green bell pepper 12 jalapeno peppers 1 ½ cups apple cider vinegar 1 pinch salt 4 ¼ cups granulated sugar 4 ounces liquid pectin 4 jalapeno peppers, seeded and finely chopped
Nutrition Info
- 108.7 caloriescarbohydrate: 27.5 gcholesterol: : -fat: 0.1 gfiber: 0.4 gprotein: 0.1 gsaturatedFat: : -servingSize: -sodium: 1.1 mgsugar: 27 gtransFat: : -unsaturatedFat: : -
Directions Jalapeno Jelly
Directions
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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.