Red and Green Christmas Jalapeno Jelly
Ingredients
- 1 cup chopped red bell pepper
- ½ cup chopped jalapeno pepper
- 5 cups white sugar
- 1 ½ cups apple cider vinegar
- 1 (6 fluid ounce) container liquid pectin
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Instructions
- Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.
- In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
- Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
- Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.
Source
Original recipe: View Original