Ingredients
- 6-8 jalapeno peppers, stems and seeds removed, chopped
- 1 red bell pepper, chopped
- 1 1/2 cups apple cider vinegar
- 6 cups granulated sugar
- 1 pouch liquid pectin
- Green food coloring (optional)
Instructions
- In a blender or food processor, puree the jalapenos, red bell pepper, and apple cider vinegar until smooth.
- Pour the puree into a large pot and add the sugar. Bring to a rolling boil over high heat, stirring constantly.
- Stir in the liquid pectin and boil for 1 minute, continuing to stir.
- If desired, add a few drops of green food coloring for a vibrant green color.
- Skim off any foam and ladle the hot jelly into sterilized jars. Seal with lids and rings.
- Process the jars in a boiling water bath for 5 minutes. Remove and let cool.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 10 minutes
- Total time:
- 20 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 50 per serving
- Carbohydrates
- 13g
- Fat
- 0g
- Protein
- 0g
Supplies
Blender or food processor Large pot Sterilized jars Boiling water bath canner
Tools
Ladle Jar lifter Canning funnel
Serving suggestions
Serve this jalapeno jelly with cream cheese and crackers for a delicious appetizer.
Tips & tricks
Be sure to wear gloves when handling the jalapeno peppers to avoid irritation.
Cost
$10