Category - Preserving

JALAPENO PEPPER JELLY

    Jalapeno Pepper Jelly

    4 large green bell peppers
    14 medium jalapeno peppers
    1/2 cup fresh lemon juice
    1 cup cider vinegar
    6 cups granulated sugar
    6 ounces liquid pectin
    Green food coloring (optional)
    Paraffin, melted

    Seed and grind the peppers in food processor or blender. Combine with lemon juice, vinegar and sugar in a heavy saucepan. Bring to a rolling boil and boil, stirring constantly, for about 15 minutes.

    Add the pectin and boil for 3 to 5 minutes more.

    Remove from heat and add the green food coloring if you wish, a few drops at a time to make the jelly a bright green. Cool slightly, stirring occasionally, and spoon into sterilized jars. Seal immediately with paraffin and store in a cool, dark place.


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