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Jalapeno Pepper Jelly

Total Time

Prep: 30 min. Process: 10 min.

Makes

About 5 half-pints

My family relishes this jelly served with meat or spread on crackers with cream cheese. It's in hot demand as a gift. —Bev Elliott, Peotone, Illinois
Jalapeno Pepper Jelly Recipe photo by Taste of Home

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

  1. In a large saucepan, combine sugar, apples, vinegar, green pepper, jalapenos and water. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Strain mixture and return to pan. Stir in food coloring. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly.
  2. Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Serve with cream cheese on crackers.
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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

2 tablespoons: 94 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 24g carbohydrate (23g sugars, 0 fiber), 0 protein.

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