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Jalapeno Jelly
Ingredients
2 Green Bell Peppers
18 Jalapeno Peppers Chopped Rough
2 ¼ Cups Apple Cider Vinegar
Pinch of Salt
9 Cups Sugar
6 Ounces Liquid Pectin
6 Jalapeno Peppers, Seeded and Diced Small
Preparation
Puree the green bell peppers and rough chopped jalapenos in the bowl of a food processor
In a large, stainless steel pot bring the puree to a simmer with the vinegar
Simmer for 20 minutes
Strain through cheesecloth or a fine mesh strainer. Press the pulp gently to get all the liquid then discard the pulp
Return liquid to pot and add salt and sugar and bring to a boil
When liquid reaches a boil that you can’t stir down let it boil for one minute more then turn off the heat
Add the pectin and stir
Stir in the diced jalapenos
Cool and refrigerate for up to two weeks or can this in mason jars according to canning procedures
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