Jalapeno Pepper Jelly Recipe
Serves: 5 half-pint hars
  • 12 medium jalapeno peppers
  • 2 cups cider vinegar
  • 6 cups sugar
  • 1 box Ball Liquid Pectin (2 packages)
  • Green Food Coloring, if desired
  • 5 half pint jars, lids, and rings
  1. Wash jars, lids, and rings with warm, soapy water. Place lids in small saucepan filled with simmering water until ready to use.
  2. Fill a water bath canner and bring to a simmer. Place clean jars inside to keep heated until ready to use.
  3. Slice the jalapeno peppers in half and remove seeds and veins. Puree the peppers and 1 cup of the cider vinegar in a food processor.
  4. In a saucepan, combine the pepper puree, remaining vinegar, and sugar and bring to a rolling boil. Boil for 10 minutes, stirring regularly.
  5. Add pectin, stirring immediately. Boil hard for one minute and remove from heat. Stir in food coloring (if desired).
  6. Remove jars from simmering canner and ladle hot jelly into them, leaving ¼” headspace. Wipe the rims clean with a damp cloth and affix lids and rings.
  7. Lower jars into canner and bring to a boil. Process for 10 minutes. Remove from canner and allow to cool. Check lids for sealing by pressing down in the center. If the lid flexes, the jar has not sealed. Reprocess or refrigerate for immediate use.
Recipe by Moms Need To Know ™ at http://momsneedtoknow.com/jalapeno-pepper-jelly-recipe/