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Quick Jalapeño Jelly

Source of Recipe

"The Big Book of Preserving the Harvest" by Carol Costenbader


Recipe Introduction

"This jelly is great with meats or mixed with cream cheese and spread on crackers."

List of Ingredients

â—¦ ¼ cup (4 to 6 medium) seeded, chopped jalapeño chiles
â—¦ 6 cups sugar
â—¦ 2 ½ cups cider vinegar
â—¦ 1 medium-sized green bell pepper, chopped
â—¦ 6 ounces liquid pectin


Recipe

Prepare the chiles (wear rubber gloves), then mince in a food processor.

Combine the sugar, vinegar, chiles, and bell pepper in a heavy saucepan. Bring to a full boil over high heat, stirring constantly. Remove from the heat and stir in the liquid pectin. Return to a full boil. Boil for exactly 1 minute. Remove from the heat and skim off any foam with a metal spoon.

Ladle into sterile jars, leaving ¼ inch of headspace. Cap and seal. Process for 5 minutes in a boiling water bath canner. Adjust for altitude, if necessary.

Makes seven ½-pints