Jalapeno Jelly

Prep 20 m
Cook 8 m



  1. 1 of 6 In food processor, finely chop green peppers and jalapenos with vinegar.
  2. 2 of 6 Place pepper mixture in 5- or 6-quart heavy-bottomed nonaluminum saucepan. Stir in sugar and water. Bring to boiling, stirring occasionally; boil over medium-high heat 5 minutes or until slightly thickened.
  3. 3 of 6 Meanwhile, in small saucepan boil pectin-water mixture 1 minute.
  4. 4 of 6 Add pectin mixture, lemon juice and desired amount of green food coloring to pepper mixture. Boil 2 minutes. Remove from heat.
  5. 5 of 6 Pour hot jelly mixture into 6 sterilized 1/2-pint canning jars; seal. Process in hot water bath following manufacturers instructions. Remove jars from water and place on wire rack. Let stand at room temperature 24 hours or until jelly sets up.
  6. 6 of 6 Store in cool, dark place for up to 6 months.
Nutrition Information for Jalapeno Jelly
Servings Per Recipe:
Per Serving: 50 kcal cal., 0 mg sodium, 0 g Fat, total, 0 g pro., 13 g carb., 0 g fiber, 0 g sat. fat, 0 mg chol.