Wednesday, August 5, 2015

Jalapeno Pepper Jelly


4 Green Bell Peppers, seeded and minced in the food processor
10 Large Jalapeno Peppers, minced in the food processor (seed if you want milder jelly)
1 C. Cider Vinegar
1 box Sure-Jell
1/2 teaspoon butter
5 cups Sugar
couple of drops of green food coloring, if desired.


1.  Bring boiling water canner, half full with water, to a simmer.  Wash jars andscrew bands in hot soapy water; rinse with warm water.  Pour boiling water over lids in sauce pan off the heat.  Let stand in hot water until ready to use.

2.  Place all minced peppers in heavy bottom pan, add vinegar, Sure-Jell, and butter.  Bring mixture to a rolling boil (a boil that doesn't stop when stirred), on high heat, stirring constantly.  Stir in sugar, and return to full rolling boil and boil for 1 minute, stirring constantly.  Turn off heat.

3.  Ladle immediately into prepared jars, filling to within 1/4 inch of top, wipe jar rims and threads.  Cover with lid and ring, screwing ring on tightly.  Place jars in water canner and process for 20 minutes.  Remove jars and place upright on a towel to cool completely.  After jars have cooled, check seals, any jar that has not sealed will need to be refrigerated.

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