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Texas Jalapeno Jelly Recipe photo by Taste of Home

Texas Jalapeno Jelly

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 7 half-pints.
A jar of this sweet and spicy jelly is always warmly appreciated. To add an extra southwestern accent, I trim the lid with a snappy bandanna print fabric. —Lori McMullen, Victoria, Texas

Ingredients

  • 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
  • Optional: Cream cheese and crackers

Directions

  • 1. In a blender or food processor, place the jalapenos, half the green peppers and 1/2 cup vinegar; cover and process until pureed. Transfer to a large Dutch oven.
  • 2. 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.
  • 3. 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.
  • 4. Process for 10 minutes in a boiling-water canner. Serve with cream cheese and crackers if desired.

Nutrition Facts

2 tablespoons: 92 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 24g carbohydrate (23g sugars, 0 fiber), 0 protein.

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