Jalapeño Pepper Jelly
Serves: 6-4oz jars
  • 13 jalapeños (4 whole, 9 seeded)
  • 1 red bell pepper
  • 1/3 cup fresh squeezed lemon juice
  • 1 1/2 cups white distilled vinegar
  • 6 cups sugar
  • 4 oz liquid pectin
  • 1 drop red food coloring (i use red red Americolor gel coloring)
  1. Chop jalapeños fine
  2. add vinegar, food process
  3. add lemon juice and sugar, bring to a boil for 10 minutes.
  4. add pectin and bring to a boil for one minute.
  5. Mix in a drop of red coloring if you like, I did. I wanted the jelly to have a pretty red color.
  6. In the notes I tell you how I canned the jelly.
  7. Alternatively you can place the jelly in jars and refrigerate it, especially if you will consume it within a reasonable amount of time.
I used 4 oz liquid pectin, this made a thick jelly which is what I was looking for. If you prefer you jelly loose adding 2-3 oz of pectin would work.
I'm no expert on the canning part. I followed the instructions on the Ball Canning Jars website. I cleaned and heated my jars. I made the jelly, then filled the jars leaving the 1/4" they recommended, wiped the jars and applied the lid and bands to the jars. I then boiled them for 10 minutes. After they cooled I checked the seals and am happy to say they all worked out well.
Recipe by Created by Diane at https://www.createdby-diane.com/2015/07/jalapeno-pepper-jelly.html