Jalapeno Pepper Jelly(Makes 5 Half Pints)

1. 1

   Grind jalapeno and bell peppers in food processor.

2. 2

   Combine ground peppers and their juices, vinegar and sugar in a 6-quart or larger pot; bring to a slow boil and boil 10 minutes.

3. 3

   Remove from heat and stir in pectin.

4. 4

   Return to heat and bring to boil; boil rapidly for 1 minute.

5. 5

   Remove from heat and skim off foam. Quickly ladle into hot, sterilized jars leaving 1/8-inch headspace.

6. 6

   Seal.

* Per serving · 4 servings · Values may vary.

No additional tips available.