Ingredients for Jalapeno Pepper Jelly
- Green Bell Pepper
- Jalapeno Pepper
- 4 cups granulated sugar
- Cider Vinegar
- Liquid Fruit Pectin
- Green Food Coloring
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How to Make Jalapeno Pepper Jelly
- Wash and finely chop the jalapenos, removing seeds for less heat or leaving them in for extra spice.
- In a large saucepan, combine the jalapenos, sugar, vinegar, and pectin.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly.
- Once boiling, continue to boil hard for 1 minute, stirring constantly to prevent scorching.
- Remove from heat and skim off any foam that forms on the surface.
- Ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace.
- Wipe the rims of the jars clean, then seal with lids and rings.
- Process the jars in a boiling water bath for 10 minutes (adjust time based on your altitude – consult a canning guide for specifics).
- Remove jars from the canner and let them cool completely. You should hear a ‘pop’ sound as the jars seal.
- Once cooled, check the seals by pressing on the center of each lid. If the lid doesn’t flex, it’s sealed!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
643g
Fat
0g
Carbs
54g