Jalapeño Jelly From 'Little Jars, Big Flavors'

1. 1

   Process peppers in a food processor for 1 minute or until almost smooth, stopping to scrape down sides.

2. 2

   Bring pepper mixture, sugar, and vinegar to a rolling boil in a 4-quart stainless steel or enameled Dutch oven over medium-high heat, stirring constantly. Boil 3 minutes, stirring occasionally. Stir in lime juice and pectin, and return to a rolling boil. Boil 1 minute, stirring constantly. Remove from heat, and let foam settle (about 1 minute). Skim off and discard any foam.

3. 3

   Spoon into clean canning jars or other heatproof, nonreactive containers with lids. Let cool 1 hour. Cover and chill. Store in refrigerator up to 3 weeks.

* Per serving · 4 servings · Values may vary.

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