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Jalapeno Pepper Jelly

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Jalapeno Pepper Jelly

Jalapeno Pepper Jelly

Diana Rattray
A food processor makes it easy to chop the peppers. Use red and green jalapeno peppers for a really pretty jelly. Jazz up your morning toast or bagel or use this jelly to top cream cheese and crackers.

Ingredients:

  • 2 cups cider vinegar
  • 1 cup finely chopped jalapeno peppers, seeds and ribs removed
  • 6 cups granulated sugar
  • 2 pouches (3 ounces each) liquid pectin

Preparation:

Fill a water bath canner about half full; add the empty canning jars (6 half-pint size) and bring to a boil. Lower heat and leave jars in the hot water. Fill a saucepan with water and bring to a boil. Lower heat and add the lids; keep hot.

In a large stainless steel stockpot or kettle, combine vinegar, chopped/processed jalapeno peppers, and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Stir in the liquid pectin and return to a full rolling boil. Boil for 1 minute. Remove from heat and skim off any foam. Ladle into the hot jars, leaving 1/4-inch headspace and wipe jar rims with a wet paper towel. Fit with lids and screw on the bands firmly. Place the jars in the canner on a rack and add more boiling water to at least 1 inch above the jars.

Bring to a boil, cover, and keep boiling for 10 minutes.
Note: 1-pint jars should be processed for 15 minutes.
Makes about 6 half-pint (8 ounce) jars.

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User Reviews

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 5 out of 5
a perfect 10, Member Tellico1

This is so good. We use it on crackers with cheese, toast, and on breakfast sausage. It is a hit where ever we take it!!

10 out of 13 people found this helpful.

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