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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
- 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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