Jalapeño Jelly

By: Connie

Ingredients

  • 3 Green Bell Peppers (seeded)
  • 6 Jalapeno Peppers (with seeds)
  • 1 1/2 Cups White Vinegar
  • 6 1/2 Cups White Sugar
  • 1/2-1 Tsp. Cayenne Pepper
  • 2 Pouches Liquid Pectin (each pouch 3 oz’s/ 85 ML)
  • 4-6 Drops Green Food Coloring

Instructions

Chop all peppers finely and combine with vinegar, sugar, cayenne pepper, and food coloring in a large pot. Cooking over medium heat. Stir frequently until mixture begins to boil. Boil for 10 minutes, stirring constantly. Add pectin and boil for 1 minute longer, without stirring. Remove from heat and skim off foam. Ladle into hot sterilized jars, leaving 1/2 an inch head-space, wipe rims and seal. Process in a water bath for 10 minutes. refrigerate any jars that did not seal. Makes roughly 7 small jars of jelly.

* Sometimes the jelly may seem like it didn’t set (look runny) however if you put it in the fridge it will firm up.