Jalapeno Jelly





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Published on Oct 21, 2011

Jalapeno jelly is a delicious accompaniment to meals with legumes, smoked meats, or poured over a block of cream cheese and eaten with crackers.

JALAPENO JELLY Makes 5-6 half pints

3/4 pound jalapeno pepper
1 1/2 cups apple cider vinegar
6 cups sugar
2 pouches liquid pectin
3 drops green food coloring - optional

Wash and seed pepper. Place 3/4 pound of peppers in blender with 3/4 cup apple cider vinegar. Blend to a pulp. Pour pepper vinegar mixture into a large pot. Stir in remaining vinegar and sugar. Bring to a continuous boil for 10 minutes. Stir in pectin. Boil hard for 1 minute. Remove from heat. Stir in food coloring if desired. Ladle into sterilized half pint jars. Wipe rim of jar with damp cloth of paper towel. Screw on lids and bands. Boil in boiling water bath for 15 minutes. Remove jars to cloth lined counter. Allow to cool completely. Remove bands and wipe down jars. Label and date. Store in a cool dark place until ready to use. Enjoy

*** You may use onion, garlic and/or bell pepper in this jelly. Any or all of these should be considered as part of the 3/4 pound of pepper. Do not exceed 3/4 pound of vegetables total.


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