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Recipe : Entry # 7919
Jennifer Robinson Tijsma
(256) 364-9167
Recipe Title
Peppered JalapeƱo Jelly
Recipe Theme
August: Canning
Marshall-DeKalb EC
1 red bell prpper, seeded, finely chopped, no stem
1 green bell pepper, seeded, finely chopped, no stem
5 jalapeƱos, seeded, finely chopped, no stem
2 cups apple cider vinegar
5 cups granulated sugar
1 pkg fruit pectin (prefer liquid)
Use food processor to finely chop peppers, no stems. In large dbl boiler pot add prppers, vinegar & sugar. Stir and bring yo tolling boil. Boil 5 minutes. Set aside to cool a few minutes. Add fruit pectin and stir constantly. Combine well. Let set 2-3 minutes. Pour into sterilized jars and seal tightly by hand. Submerse jars in water, bring to rollimg boil. Boil 5 minutes. Start timer once at rolling boil. Remove eith canning tongs. Set aside to cool. Place towel over jar to help keep them from breaking. Can store up to one year.