Jalapeno Jelly

Name: Jalapeno Jelly
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 7 half-pints
Cuisine: North America, Mexican
Ingredients: 2 jalapeno peppers, seeded and chopped; 3 medium green peppers, cut into 1-inch pieces, divided; 1-1/2 cups white vinegar, divided; 6-1/2 cups sugar; 1/2 to 1 teaspoon cayenne pepper; 2 pouches (3 ounces each) liquid fruit pectin; About 6 drops green food coloring, optional; Optional: Cream cheese and crackers

Total Time Prep/Total Time: 30 min.

Yield 7 half-pints

Test Kitchen Approved

This sweet and spicy jalapeno jelly makes for the perfect dip, condiment or appetizer!

Ingredients

2 jalapeno peppers, seeded and chopped
3 medium green peppers, cut into 1-inch pieces, divided
1-1/2 cups white vinegar, divided
6-1/2 cups sugar
1/2 to 1 teaspoon cayenne pepper
2 pouches (3 ounces each) liquid fruit pectin
About 6 drops green food coloring, optional
Optional: Cream cheese and crackers

Directions

In a blender or food processor, place the jalapenos, half the green peppers and 1/2 cup vinegar; cover and process until pureed. Transfer to a large Dutch oven.
Repeat with remaining green peppers and another 1/2 cup vinegar. Add the sugar, cayenne and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a rolling boil; boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids.
Process for 10 minutes in a boiling-water canner. Serve with cream cheese and crackers if desired.

Nutrition Facts

2 tablespoons: 92 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 24g carbohydrate (23g sugars, 0 fiber), 0 protein.

A jar of this sweet and spicy jelly is always warmly appreciated. To add an extra southwestern accent, I trim the lid with a snappy bandanna print fabric. —Lori McMullen, Victoria, Texas

Recipe Creator