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Texas Jalapeno Jelly

 Texas Jalapeno Jelly
A jar of this jelly is always warmly add an extra Southwestern accent, I trim the lid with a snappy bandanna print fabric.
56 ServingsPrep: 20 min. Process: 10 min.


  • 2 jalapeno peppers, seeded and chopped
  • 3 medium green peppers, cut into 1-inch pieces, divided
  • 1-1/2 cups white vinegar, divided
  • 6-1/2 cups sugar
  • 1/2 to 1 teaspoon cayenne pepper
  • 2 pouches (3 ounces each) liquid fruit pectin
  • About 6 drops green food coloring, optional
  • Cream cheese and crackers, optional


  • In a blender or food processor, place the jalapenos, half of the
  • green peppers and 1/2 cup vinegar; cover and process until pureed.
  • Transfer to a large Dutch oven.
  • Repeat with remaining green peppers and another 1/2 cup vinegar. Add
  • the sugar, cayenne and remaining vinegar to pan. Bring to a rolling
  • boil over high heat, stirring constantly. Quickly stir in pectin.
  • Return to a rolling boil; boil for 1 minute, stirring constantly.
  • Remove from the heat; skim off foam. Add food coloring if desired.
  • Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in.
  • headspace. Remove air bubbles; wipe rims and adjust lids.
  • Process for 10 minutes in a boiling-water canner. Serve over cream
  • cheese with crackers if desired. Yield: 7 half-pints.

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Texas Jalapeno Jelly (continued)

Editor's Note: When cutting hot peppers, disposable gloves are recommended. 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: 2 tablespoons equals 92 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 24 g carbohydrate, trace fiber, trace protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.