Hot Jalapeno Pepper Jelly

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READY IN: 30mins
SERVES: 100
YIELD: 5 jars
UNITS: US

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)
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DIRECTIONS

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