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Jalapeno Jelly Recipe

Recipe by: 106a802496d678ba

"This recipe came from the Black Lakes in Canada. It is the best that I have ever tasted, and very easy to make."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook45 m
  • Ready In1 h 5 m
  • 1Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
  • 2Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
  • 3Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
  • 4Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
Ingredients
  • 32 servings
  • 109 cals
  • 1 large green bell pepper
  • 12 jalapeno peppers
  • 1 1/2 cups apple cider vinegar
  • 1 pinch salt
  • 4 1/4 cups granulated sugar
  • 4 ounces liquid pectin
  • 4 jalapeno peppers, seeded and finely chopped
Nutrition

Amount per serving ( 5 total)

  • Calories:
    109
    5%
  • Fat:
    0.1
    < 1%
  • Carbs:
    27.5
    9%
  • Protein:
    0.1
    < 1%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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