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Jalapeño Pepper Jelly

Yield 6 half pints


  • 2 large green peppers, seeded and finely chopped
  • 8 fresh jalapeño peppers, finely chopped
  • 6 1/3 cups sugar
  • 1 1/3 cups white vinegar
  • 3 tablespoons fresh lime juice
  • 2 (3-ounee) packages liquid fruit pectin
  • Green or red liquid food coloring

How to Make It

  1. Combine peppers, sugar, vinegar, and lime juice in a flat-bottomed kettle; stir well. Bring to a rolling boil, and boil 1 minute, stirring constantly. Add liquid fruit pectin, and return to a rolling boil. Boil 1 minute, stirring constantly to prevent sticking. Remove from heat, and skim off foam with a metal spoon. Add food coloring, 1 drop at a time, for desired color.

  2. Quickly ladle jelly into hot sterilized jars, leaving 1/4-inch headspace. Cover at once with metal lids, and screw bands tight. Process jelly in boiling water bath 5 minutes.

  3. Note: Turn jars frequently during cooling to distribute peppers evenly throughout jelly.

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