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Texas Jalapeño Jelly

Source of Recipe

Taste of Home


Recipe Introduction

"A jar of this sweet and spicy jelly is always warmly appreciated. To add an extra southwestern accent, I trim the lid with a snappy bandana-print fabric."

List of Ingredients

â—¦ 2 jalapeño peppers, seeded and chopped
â—¦ 3 medium green peppers, cut into 1-inch pieces, divided
â—¦ 1½ cups white vinegar, divided
â—¦ 6½ cups sugar
â—¦ ½ to 1 teaspoon cayenne pepper
â—¦ 2 pouches (3 ounces each) liquid fruit pectin
â—¦ About 6 drops green food coloring, optional

â—¦ Cream cheese and crackers, optional


Recipe

In a blender or food processor, place the jalapeños, half of the green peppers, and ½ cup vinegar; cover and process until puréed. Transfer to a large Dutch oven. Repeat with remaining green peppers and another ½ cup vinegar.

Add the sugar, cayenne, and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a rolling boil; boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Add food coloring, if desired.

Carefully ladle hot mixture into hot half-pint jars, leaving ¼ inch headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling water canner. Serve over cream cheese with crackers, if desired.


Makes 7 half-pints