Jalapeño Pepper Jelly
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Ingredients- 13 jalapeños, 1 bell pepper, vinegar, lemon juice, pectin, sugar, and food coloring
1
Add 4 jalapeños whole with seeds, cut the others and take seeds out. Add 1/2 cups of vinegar.
2
Turn blender to jam setting.
3
Blend vinegar and peppers together. Blender all stop when temp reaches 220* for next step.
4
Add 6 cups of sugar, 4 oz liquid pectin, 1/3 cup lemon juice, food coloring (optional).
5
Pour jelly into jars. Clean rim and add lids.
6
Put jars into hot water bath (boiling water) for 10 minutes.
7
Take jars out of bath and let sit for 24 hours. Lids will ping when sealed.
8
Jelly can be used over meats, cream cheese, etc. Enjoy!
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