Jalapeño Jelly

Ingredients

  • 3/4 lb. jalapeño peppers
  • 1 red pepper, finely chopped
  • 2 cups cider vinegar
  • 1 box pectin
  • 6 cups sugar

Equipment

  • measuring cup and scale
  • cutting board and knife
  • food processor or blender
  • large, heavy pot
  • spoon
  • canning jars and lids

Prep time:

15

Yields:

30

Cook time:

5 1/2 cups

Recipe submitted by:

Cathy Beacham

  1. Remove stems and seeds from jalapeño peppers.
  2. Purée with 1 cup of cider vinegar. Pour into pot.
  3. Add remaining vinegar to purée and bring to boil. Boil for 10 minutes.
  4. Add finely chopped red pepper.
  5. Add pectin, then sugar, and boil for 5 minutes.
  6. Pour into hot sterilized jars and seal.