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Jalapeņo Pepper Jelly Recipe

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This recipe for Jalapeņo Pepper Jelly is from The Vis Sisters Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Total of 4 cups finely chopped peppers using a combination of any of the following:
2 or 3 green peppers
2 or 3 red peppers
8 - 10 jalapeņos
1 cup cider vinegar
5 cups sugar
Fruit Pectin
Directions:
Directions:
Combine peppers and vinegar, gradually stir in Fruit Pectin. Add up to 1/2 tsp. butter or margarine to reduce foaming if desired. Bring mixture to a full rolling boil (that cannot be stirred down) over high heat, stirring constantly. Add entire measure of sugar, stirring to dissolve. Return mixture to full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat, skim foam if necessary.
Put in jars and place jars in canner so that hot water covers the jars by 1 or 2 inches. Process jars for 10 minutes. Remove from canner and set upright on a towel to cool, undisturbed for 12 to 24 hours.
Personal Notes:
Personal Notes:
Spread over a block of cream cheese and serve with crackers.

 

 

 

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