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Jalapeņo Pepper Jelly Recipe

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Jalapeņo Pepper Jelly image
The Girls

 

This recipe for Jalapeņo Pepper Jelly, by , is from A Little Bit of Heaven! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jo Long
Added: Thursday, August 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
About 5 medium whole fresh jalapeņo chile peppers
2 medium-sized green peppers, seeded and cut into pieces.
1 1/2 cups white vinegar
6 cups sugar
10 drops green food coloring (optional)

Directions:
Directions:
Wear gloves when handling jalapeņo peppers. Rinse peppers, discarding stem ends, any bits of blackened skin and about half the seeds. Chop peppers to make 1/4 cup. Place in a blender or food processor along with green peppers and 1/2 cup of the vinegar, and whirl until very finely chopped.
Pour into a 5-quart pot. Use remaining vinegar to rinse blender or food processor; then add to pot. Stir in pectin and bring to a full, rolling boil over high heat, stirring constantly. Add sugar and food coloring and continue stirring until mixture comes to a boil again. Let jelly boil for exactly 1 minute, stirring constantly. Remove from heat and skim off foam. Ladle hot jelly quickly into hot jars, filling jars to within about 1/8 inch of tops. Carefully wipe off rim of jar. Put lid on each jar as it is filled, screwing ring band on as tightly as you comfortably can.
Cool jars away from drafts on a towel. Then press lids with your finger. If they stay down they're sealed. Label and store in a cool, dark area.

Number Of Servings:
Number Of Servings:
Makes 5 half pints

 

 

 

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