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Texas Jalapeno Jelly




Source of Recipe


Taste Of Home
Texas Jalapeno Jelly

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# 2 jalapeno peppers, seeded and chopped
# 3 medium green peppers, cut into 1-inch pieces, divided
# 1-1/2 cups white vinegar, divided
# 6-1/2 cups sugar
# 1/2 to 1 teaspoon cayenne pepper
# 2 pouches (3 ounces each) liquid fruit pectin
# About 6 drops green food coloring, optional
# PHILADELPHIA Cream Cheese (softened or cubed) and crackers, optional

* In a blender or food processor, place the jalapenos, half of the green peppers and 1/2 cup vinegar; cover and process until pureed. Transfer to a large Dutch oven.
* Repeat with remaining green peppers and another 1/2 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 1/4-in. 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. Yield: 7 half-pints.

Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.


Nutritional Analysis: 2 tablespoons equals 92 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 24 g carbohydrate, trace fiber, trace protein.