Homemade Jalapeno Pepper Jelly recipe

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Ingredients

3 green bell peppers, seeded and finely chopped
2 (4 ounce) cans diced green chile peppers, drained
1 ½ cups distilled white vinegar
6 ½ cups white sugar
½ teaspoon cayenne pepper
1 (6 fluid ounce) container liquid fruit pectin
5 drops green food coloring

Nutrition Info

107.9 calories
carbohydrate: 27.8 g
cholesterol: : -
fat: : -
fiber: 0.3 g
protein: 0.1 g
saturatedFat: : -
servingSize: -
sodium: 55.3 mg
sugar: 27.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine the bell peppers, chile peppers, vinegar, sugar, and cayenne pepper in a large pot. Bring to a boil over medium heat, stirring frequently. When the mixture comes to a rolling boil that cannot be stirred down, stir in the pectin. Cook for 5 more minutes at a boil, then remove from the heat. Stir in the green food coloring, if desired.

  2. Ladle jelly into hot sterile jars leaving 1/4 inch headspace. Process jars in a boiling water bath for 5 to 10 minutes to ensure a good seal.

Recipe Yield

6 (1/2 pint) jars

Recipe Note

Jalapeno and bell peppers make up this tangy green jelly that is traditionally served on crackers with cream cheese.

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