Jalepeno Pepper Jelly

Malia serves this with crackers and cream cheese for an appetizer.

5  medium size whole canned jalepeno chiles
6  cups sugar
1/2  cup cider vinegar
1/2  cup green pepper, chopped
2  3 oz. pouches liquid pectin
1/4  cup red pepper, chopped (or additional green pepper)


Prepare 7 half-pint canning jars. Rinse jalepeno peppers; discard stems, bits of blackened skin and half of seeds. Chop peppers to make about 1/4 cup. Place in food processor with green and red peppers and whirl until finely chopped. Pour into 5 qt. pot and stir in sugar and vinegar until well blended. Bring to full rolling boil over high heat, stirring constantly. Stir in pectin all at once; return to boiling and boil uncovered stirring constantly for 1 minute. Remove from heat; skim off foam. Fill jars to within 1/8" of rim. Seal as directed.

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