PEACH JALAPENO JELLY RECIPES

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JALAPENO JELLY RECIPE | ALLRECIPES



Jalapeno Jelly Recipe | Allrecipes image

This recipe came from the Black Lakes in Canada. It is the best that I have ever tasted, and very easy to make.

Provided by Sue Delgrego

Categories     Jams and Jellies

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 2 - (8 ounce) jars

Number Of Ingredients 7

1 large green bell pepper
12 jalapeno peppers
1 ½ cups apple cider vinegar
1 pinch salt
4 ¼ cups granulated sugar
4 ounces liquid pectin
4 jalapeno peppers, seeded and finely chopped

Steps:

  • Combine 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.
  • Transfer 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.
  • Return 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.
  • Stir 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.

Nutrition Facts : Calories 108.7 calories, CarbohydrateContent 27.5 g, FatContent 0.1 g, FiberContent 0.4 g, ProteinContent 0.1 g, SodiumContent 1.1 mg, SugarContent 27 g

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