Jalapeño Jelly

We've skipped the canning process to make an easy, small-batch, keep-in-the-fridge jelly. It's a cool appetizer with just a little heat.

Yield: 3 half pints
Recipe from Southern Living

More From Southern Living


Ingredients

  • 3 fresh jalapeño peppers, seeded and coarsely chopped
  • 1/2 green bell pepper, coarsely chopped
  • 3 cups sugar
  • 1/2 cup cider vinegar
  • 1/2 (6-ounce) package liquid fruit pectin
  • 2 tablespoons fresh lime juice

Preparation

  1. Process jalapeño and bell peppers in a food processor until smooth.
  2. Combine pepper puree, sugar, and vinegar in a nonaluminum saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil 3 minutes; stir in pectin and lime juice. Boil, stirring constantly, 1 minute. Remove from heat, and skim off foam with a metal spoon.
  3. Pour into hot, sterilized jars, filling to 1/4 inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands; cool. Store in refrigerator. Serve over cream cheese with crackers or toast as an appetizer, or with meats as a relish.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Jalapeño Jelly Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy