Homemade Jalapeno Jelly

Homemade Jalapeno Jelly
Yield: eight 1/2-pint jars Prep 20 mins Cook About 8 mins


  • 1 cup chopped, cored and seeded sweet green peppers
  • 1/3 cup chopped, fresh, seeded jalapeno peppers
  • 1 1/2 cups apple-cider vinegar
  • 6 cups sugar
  • 1 bottle (6 ounces) liquid pectin
  • Green food coloring (optional)

Make It

1. Combine sweet peppers, jalapeno peppers and vinegar in food processor. Whirl until pureed.

2. Scrape puree into medium-size saucepan. Stir in sugar. Bring to a rolling boil over high heat; boil 5 minutes. Remove saucepan from heat. Pour in pectin. Add food coloring, if desired. Stir for 2 to 3 minutes.

3. Following manufacturers directions, pour jelly into sterilized 1/2 -pint jelly jars, leaving 1/4-inch of headspace at top of each; seal jars. Store jars in refrigerator up to 6 months. Makes eight 1/2-pint jars. (Nutrition facts are for 1 tablespoon.)