Jalapeno Pepper Jelly
This Jalapeno Pepper Jelly is a great appetizer or hostess gift.
Equipment
- water bath canner
- sterile canning jars and lids
- canning tools
- enamel pot or glass pot
Ingredients
- 4 Jalapeno Peppers seeded and minced (I use a food processor)
- 1 Sweet Bell Peppers seeded and minced
- 1 box Certo Sure-Jell liquid both packets (2 3oz. packets of liquid pectin)
- 6 cups Sugar
- 2 cups Apple Cider Vinegar
- 2-3 drops food coloring Optional: I no longer use this
Instructions
- Place jars in water bath canner and bring to a simmer so they are hot when you place hot liquid in them. Sterilize your canning tools and set aside
- Seed and finely chop the peppers, I use a food processor.
- Put into a colander and strain until the water runs clear and set the peppers aside.
- Add sugar and vinegar to the Enamel or Glass Pot and bring to a boil.
- Add the peppers and cook for 2 more minutes or until it comes back to a rolling boil.
- Add both packets of pectin and cook 2 more minutes or until it comes back to a rolling boil.
- Remove the jars from the water bath canner and place them on a cookie sheet next to the stove. Spoon the hot liquid into the hot canning jars using a canning funnel.
- Add lids and rings and tighten just until finger tight.
- Place in the water bath canner and process for 10 mins, or according to your water bath canner instructions. (higher elevations will require longer processing times)
- Remove the jars from the canner and place on a towel next to the stove.
- Dry the jars and let them sit for 24 hours without moving them.
- After 24 hours remove the rings and check that all jars sealed by gently touching the sides and making sure they don't move and ensuring the center of the jar has been vaccuum sealed down and inverted.
- Serving Suggestion: over cream cheese and spread on crackers as an appetizer