Jalapeno Pepper Jelly Recipe

Jalapeno Pepper Jelly Recipe photo by Taste of Home

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My family relishes this jelly served with meat or spread on crackers with cream cheese. It's in hot demand as a gift.

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Jalapeno Pepper Jelly Recipe

Prep: 30 min. Process: 10 min.

Yield: 44 Servings

30 10 40

Ingredients

5 cups sugar
2 medium tart apples, peeled and coarsely chopped
1-1/2 cups cider vinegar
3/4 cup finely chopped green pepper
8 to 10 jalapeno peppers, seeded and chopped
1/4 cup water
6 to 8 drops green food coloring
2 pouches (3 ounces each) liquid fruit pectin
Cream cheese and assorted crackers

Directions

In a large saucepan, combine the sugar, apples, vinegar, green pepper, jalapenos and water. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Strain mixture and return to pan. Stir in food coloring. Return to a rolling boil over high heat. Stir in pectin; boil for 2 minutes, stirring constantly.
Remove from the heat; skim off foam. Pour hot liquid into hot half-pint jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water canner. Serve with cream cheese on crackers. Yield: About 5 half-pints.

Editor's Note:Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutritional Facts 1 serving (2 tablespoons) equals 94 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 24 g carbohydrate, trace fiber, trace protein.

Originally published as Jalapeno Pepper Jelly in Country Woman Christmas Annual 2004, p23