Jalapeno Pepper Jelly
TOTAL TIME: Prep: 30 min. Process: 10 min.
YIELD: 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
Ingredients
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5 cups sugar
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2 medium tart apples, peeled and coarsely chopped
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1-1/2 cups cider vinegar
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3/4 cup finely chopped green pepper
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8 to 10 jalapeno peppers, seeded and chopped
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1/4 cup water
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6 to 8 drops green food coloring
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2 pouches (3 ounces each) liquid fruit pectin
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Cream cheese and assorted crackers
Directions
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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.
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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.
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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.
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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