Jalapeno Pepper Jelly

SUBMITTED BY: MICROFON

"Jalapeno and bell peppers make up this tangy green jelly that is traditionally served on crackers with cream cheese."

PREP TIME	10 Min
COOK TIME	15 Min
READY IN	25 Min

SERVINGS & SCALING

Original recipe yield: 6 (1/2 pint) jars

USMETRIC

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INGREDIENTS

3 green bell peppers, seeded and finely chopped
2 (4 ounce) cans diced green chile peppers, drained
1 1/2 cups distilled white vinegar
6 1/2 cups white sugar
1/2 teaspoon cayenne pepper (optional)
1 (6 fluid ounce) container liquid fruit pectin
5 drops green food coloring (optional)

READ REVIEWS (1)

DIRECTIONS

Combine the bell peppers, chile peppers, vinegar, sugar, and cayenne pepper in a large pot. Bring to a boil over medium heat, stirring frequently. When the mixture comes to a rolling boil that cannot be stirred down, stir in the pectin. Cook for 5 more minutes at a boil, then remove from the heat. Stir in the green food coloring, if desired.
Ladle jelly into hot sterile jars leaving 1/4 inch headspace. Process jars in a boiling water bath for 5 to 10 minutes to ensure a good seal.

Cook's Tip

For useful tips and expert advice about successful canning, read our informative article about Canning and Preserving .

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REVIEWS

Reviewed on Dec. 18, 2007 by TinaA

I made this last week and it's gone ! making more this week great gift in a jar take one to eat and one as hostess gift ,followed recipe exact ,it was so easy using a food processor.

1 user found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 48

Amount Per Serving

Calories: 108

Total Fat: 0g
Cholesterol: 0mg
Sodium: 56mg
Total Carbs: 27.9g
Dietary Fiber: 0.3g
Protein: 0.1g

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