Texas Jalapeno Jelly

1. 1

   Puree jalapenos, half of the green peppers and 1/2 c. vinegar in a blender or food processor; pour into a large kettle.

2. 2

   Repeat with remaining green peppers and another 1/2 c. vinegar.

3. 3

   Add sugar, cayenne and remaining vinegar to kettle.

4. 4

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

5. 5

   Quickly stir in pectin and return to a boil.

6. 6

   Boil for 1 minute, stirring constantly.

7. 7

   Remove from the heat; skim off foam.

8. 8

   Add food coloring if desired.

9. 9

   Ladle hot liquid into hot jars, leaving 1/4 inch headspace.

10. 10

    Cover with lids.

11. 11

    Process for 10 minutes in a boiling water bath.

12. 12

    Serve over cream cheese with crackers if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.