Jalapeño Pepper Jelly

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 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

Preparation

  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.
My Notes

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

Add Note

Jalapeño Pepper Jelly Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy