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Jalapeno Pepper Jelly
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Seed bell peppers and 1/2 of the jalapenos, chop all finely in food processor. Combine peppers with lemon juice, vinegar, and sugar in 4 quart pan. Bring to a rolling boil; boil 15 minutes. Add pectin and boil 3 more minutes. Remove from heat and spoon into sterilized jars, wipe top clean, seal, and place back into boiling water bath for 15 minutes. Remove from bath, let cool, tighten screw caps, and store in cool place. I followed the above with the exception that I used 6 jalapenos and left the seeds in 3 of them. It was plenty hot. Using all red peppers makes a prettier jelly, but the green are cheaper and probably taste just as good. As for the jars, you boil the jars alone for 15 minutes (while jelly is boiling). The lids are sterilized by putting them into a pot and pouring boiling water over them to cover and letting it sit for 3 minutes (do when add the pectin to the jelly). This makes a "loose" jam, although after opening and refrigeration, it does firm up a bit. This recipe made 4 cups, enough for 4, 1/2 pint jars and really made a nice looking gift.
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