Spicy Jalapeno Jelly

Spicy Jalapeno Jelly
Yield: 6 cups jelly Prep 15 mins Cook 12 mins Stand 20 mins

Ingredients

  • 2 1/2 cups chopped sweet peppers
  • 1/2 cup chopped jalapeno, cayenne or habanero peppers
  • 1 cup distilled white vinegar
  • 1/2 cup water plus 1 tablespoon
  • 1 1/2 teaspoons salt
  • 5 1/2 cups sugar
  • 1/2 cup lemon juice
  • 1 box (6 ounces) liquid pectin (2 pouches)

Make It

1. Combine sweet and jalapeno peppers, vinegar, water and salt in blender. Whirl until finely chopped, about 1 minute.

2. Boil sugar and pepper mixture in large pot 4 minutes. Remove from heat. Cover; let stand for 20 minutes.

3. Boil another 4 minutes. Add lemon juice; boil 2 minutes. Add pectin. Boil 1 minute, stirring.

4. Remove from heat. Pour into canning jars, sterilized according to manufacturers instructions; leave 1/4-inch of headspace at top of each; seal jars. Store jars in refrigerator up to 6 months. Makes about 6 cups. (Nutrition facts are for 1 tablespoon.)

Note

  • If you prefer a thinner jelly, cook it for a slightly shorter time. Also, wear rubber gloves when working with hot peppers.