JALAPENO PEPPER JELLY
This delicious Jalapeno Pepper Jelly is fantastic served on your favorite cracker with cream cheese, can be used as a marinade for meats, or just eat it with a spoon! It's that good!
Prep Time30 minutes mins
Cook Time10 minutes mins
Boiling Water Bath5 minutes mins
Total Time45 minutes mins
Course: Appetizer, Jams & Jelly
Cuisine: American
Keyword: Jalapeno Pepper Jelly,, Jams & Jelly
Servings: 6 half pints
Author: Debbie
- 3 1/2 cups red, orange, or green bell peppers finely diced
- 1/2 cup jalapeno peppers (or your choice of hot pepper) finely diced
- 1 cup apple cider vinegar
- 1 pkg powdered pectin
- 5 cups sugar
Begin by prepping all the peppers. You should have 4 cups in total.
Measure the sugar and set aside.
In a large, heavy pot, add the peppers, vinegar, and pectin. Bring to a full, rolling boil over high heat. Stir thoroughly to combine the pectin with the other ingredients.
Add the sugar and bring to a full, rolling boil, stirring constantly. Boil for one minute.
Remove from heat and ladle into sterilized jars. I use half-pint jars for this.
Wipe the rims thoroughly with a damp cloth of water and vinegar. Place a two-piece lid on top and tighten.
Place in a boiling water bath canner and process for 5 minutes.
Remove from the canner, place on a kitchen towel, and allow to sit for 24 hours before removing the bands.