Jalapeno Jelly

1. 1

   Remove stems and some of the seeds from the jalapeno peppers, or leave all the seeds for a hotter jelly.

2. 2

   Coarsely chop jalapenos and sweet pepper.

3. 3

   Place in a blender and process to a fine mince.

4. 4

   Combine the minced peppers, sugar and vinegar in a large stainless or enamel saucepan.

5. 5

   Bring to a full rolling boil over high heat, stirring constantly.

6. 6

   Stir in pectin all at once, return to a full boil and boil hard, stirring for 1 minute exactly.

7. 7

   Remove from heat.

8. 8

   Stir for 5 minutes, skimming foam as you need to.

9. 9

   Pour jelly into hot, sterilized jars, leaving 1/2 inch head space.

10. 10

    The jelly will be VERY liquid at this stage.

11. 11

    Wipe rims and seal tightly.

12. 12

    Leave at room temp overnight.

13. 13

    Refrigerate for up to 1 month or freeze up to 1 year.

* Per serving · 4 servings · Values may vary.

No additional tips available.