Total Time
30mins
Prep 15 mins
Cook 15 mins

Delicious with cream cheese on crackers or use as a glaze for chicken or pork.

Ingredients Nutrition

  • 12 medium jalapenos (12 oz)
  • 2 cups cider vinegar, divided
  • 6 cups sugar
  • 2 (6 ounce) envelopes liquid pectin
  • red food coloring (optional)

Directions

  1. Sterilize 5/ 8 oz. jars, ladle, funnel, rings and new lids.
  2. Chop jalapenos with 1 cup vinegar in food processor, very fine, seeded or not, depending on how hot you want your jelly.
  3. Combine puree with remaining vinegar and 6 cups sugar in large 8 quart pot and boil over high heat. Boil 10 minutes stirring frequently.
  4. Add pectin and continue to boil for one minute.
  5. Add food coloring if desired.
  6. Ladle jelly into jars leaving 1/4 inch headspace.
  7. Wipe jar rims with a damp paper towel to make sure of a tight seal. Place sterilized lid on top with tongs and screw on ring, until tight.
  8. Process jars in boiling water bath for 10 minutes to insure sterilized contents and cool on a towel until lids 'pop'.
  9. Store in a cool dark dry place after removing rings and wiping jars dry.