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Jalapeño Pepper Jelly

Source of Recipe


From "The Complete Southern Cookbook" by Tammy Algood



List of Ingredients



• 1 pound green bell peppers, seeded and quartered
  
• ¼ pound jalapeño peppers, halved and seeded
  
• 5½ cups sugar
  
• 1¼ cups white vinegar
  
• â…“ cup lemon juice
  
• 2 (3-ounce) packages liquid pectin
  






Instructions



1. Place the bell and jalapeño peppers in the bowl of a food processor. Process until smooth and transfer the pulp to a Dutch oven.
   
   
2. Place over medium-high heat and stir in the sugar and the vinegar. Bring to a boil 5 minutes, stirring constantly. Add the lemon juice and return to a boil. Stir in the pectin and return to a boil. Boil 1 minute, stirring constantly.
   
   
3. Remove from the heat and skim off and discard the foam. Spoon into hot sterilized canning jars, leaving ¼ inch headspace. Remove any air bubbles, wipe the jar rims, and adjust the lids. Process in a boiling water bath 5 minutes. Transfer to wire racks to cool away from drafts.
   
   Makes 8 half-pints