Jalapeño Pepper Jelly
Servings: 6 -4oz jars
Ingredients
- 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
Instructions
- Chop jalapeños fine
- add vinegar, food process
- add lemon juice and sugar, bring to a boil for 10 minutes.
- add pectin and bring to a boil for one minute.
- Mix in a drop of red coloring if you like, I did. I wanted the jelly to have a pretty red color.
- In the notes I tell you how I canned the jelly.
- Alternatively you can place the jelly in jars and refrigerate it, especially if you will consume it within a reasonable amount of time.
Notes
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.
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.