Jalapeño Jelly

READY IN: 1hr 5mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Equipment (I left out the basics like knives, etc).
  • Hot water canner
  • 24 half-pint jelly jars, lids and rings.
  • Small saucepan.
  • Very large pot that will hold at least a gallon of boiling liquid.
  • Canning funnel.
  • Rubber gloves.
  • Start a hot water canner 3/4 full of hot tap water boiling on high.
  • Place washed jelly jars into a 200 degree oven to sterilize (no lids!).
  • Seed, devein and chop jalapeños and red bell peppers into 1/4 inch pieces. Always wear disposable rubber gloves when you handle hot peppers and DON'T touch anything else in your kitchen with the gloves!
  • Bring jalapeños, vinegar and sugar to a boil and boil for 1 minute.
  • Reduce heat to low and cook 5 minutes (this step removes most of the "heat" from the jalapeños).
  • Meanwhile, pour boiling hot water into a sauce pan and place jar lids in the hot water (not the rings).
  • Remove jelly from heat and add pectin.
  • Stir well and mix in 10 drops of food coloring.
  • Quickly ladle into hot jars (leave about 1/4 inch of room from the brim) and wipe down rim of jar with a clean washcloth. Don't under fill any of the jars! If you can't fill the last jar entirely, just put it in the fridge and enjoy it later.
  • Place a hot lid and a room-temp ring on the jar immediately.
  • After all the jars are filled with hot jelly, place in the boiling water bath for 10 minutes (water needs to cover the lids by at least 1 inch).
  • Allow jars to cool at room temperature. Check after 24 hours for a seal (the lid will have sucked down tight). If any of the jelly didn't seal, place in the refrigerator immediately and consume within 3 months.
  • Store in a cool, dry place.
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