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Jalapeño Jelly

Source of Recipe


Southern Living



List of Ingredients



• 7 jalapeño peppers, stems and seeds removed
  
• 1 small green bell pepper, stem, seeds, and membranes removed
  
• 1 ¼ cups white vinegar (5% acidity)
  
• 6 ½ cups sugar
  
• 2 (3-ounce) packages liquid fruit pectin
  






Instructions



1. Process peppers in a food processor 10 to 20 seconds, stopping once to scrape down sides. Combine peppers, vinegar, and sugar in a large Dutch oven. Bring to a boil over medium-high heat; boil 9 minutes. Reduce heat to low; simmer, uncovered, 5 minutes.
   
   
2. Add liquid pectin to pepper mixture; return to a boil, and boil 1 minute. Reduce heat to low, and simmer 4 minutes. Remove from heat, and skim off foam with a metal spoon.
   
   
3. Pour hot jelly into hot, sterilized jars, filling to ¼-inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 5 minutes; cool.
   
   Makes seven (½-pint) jars