Jalapeno Pepper Jelly

1. 1

   Sterilize 8 jars 1/2 pint size jars or four one pint jars

2. 2

   Rinse and deseed jalapenos.

3. 3

   Deseed only half of them, leaving some seeds for hotness if desired.

4. 4

   Chop the red and green peppers.

5. 5

   I like all red peppers myself.

6. 6

   I use the food processor and process until a fine chop.

7. 7

   In a large pot bring peppers, sugar and cider vinegar to a rolling boil, stirring constantly.

8. 8

   Stir in the pectin and return to boil uncovered for one minutes.

9. 9

   Remove from heat, skim off foam.

10. 10

    Fill jars, wipe rims, top with seal, finger tight.

11. 11

    Let jars cool.

12. 12

    They will pop as they seal.

* Per serving · 4 servings · Values may vary.

No additional tips available.