Jalapeno Pepper Jelly

Recipe by andypandy
READY IN: 20mins
YIELD: 4 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sterilize 8 jars 1/2 pint size jars or four one pint jars
  • Rinse and deseed jalapenos.
  • Deseed only half of them, leaving some seeds for hotness if desired.
  • Chop the red and green peppers.
  • I like all red peppers myself.
  • I use the food processor and process until a fine chop.
  • In a large pot bring peppers, sugar and cider vinegar to a rolling boil, stirring constantly.
  • Stir in the pectin and return to boil uncovered for one minutes.
  • Remove from heat, skim off foam.
  • Fill jars, wipe rims, top with seal, finger tight.
  • Let jars cool.
  • They will pop as they seal.
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