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Jelly: Jalapeno Pepper Jelly

Source of Recipe

Well Preserved


List of Ingredients

30 medium jalapeno peppers
1 1/2 cups cider vinegar
6 1/2 cups sugar
1/2 teaspoon salt
2 pouches (3 oz each) liquid pectin
few drops of green food coloring


Recipe

To prepare the peppers, cut them into chunks, discarding the ribs, stems and seeds. Chop the pepper chunks in the food processor until they are finely and uniformly ground. Measure out 2 cups. Prepare the preserving jars. Combine the 2 cups of peppers, vinegar, sugar and salt in your preserving pot. Bring to a boil over high heat, stirring occasionally. Once the mixture has reached a full boil, stir constantly. Boil for 5 minutes. Stir in the pectin, and when the mixture has returned to a full rolling boil, boil for exactly 1 minute.

Remove from the heat. Stir and skim off any foam from the surface of the jelly. Stir the jelly for 3-5 miutes (this helps keep peppers from floating to the tops of the jars). At this time add the food coloring. Pour the jelly into hot, sterilized jars, leaving 1/2" head space. Wipe the rims clean. Seal according to manufacturer's directions. Process the jars in a boiling water bath for 5 minutes.