Well, here it is…the recipe I found for making the most wonderful Jalapeño Pepper Jelly ever! It is a fantastic jelly to use as an appetizer or as a glaze on cooked pork or chicken.
We LOVE this jelly…it’s sweet and a bit spicy, and is amazingly fantastic when served over a block of cream cheese, with some good crackers to spread it on. Yummm… Some people even enjoy this jelly when heated and served over pork or chicken as a glaze. It has just enough sweet taste and a slight bit of heat to make it GREAT!
It is a very easy jelly to can. Amazingly easy! When I made this jelly, I got five 8 oz. (1/2 pint) jars and one smaller jar of jelly from one batch. It’s perfect to store in the pantry and grab a jar throughout the year for a quick and delicious appetizer. Hope you will give it a try…and enjoy it like we do!
Recipe Source: http://www.food.com/recipe/hot-pepper-jelly-35699
- 1 1/2 cups green sweet peppers , seeded & veins removed (can also use red sweet peppers)
- 1/4 cup jalapeño pepper , seeded & veins removed
- 1 1/2 cups white vinegar
- 6 ounces liquid pectin (this is 2 packets)
- 1 drop liquid green food coloring (optional...can use red if using red peppers)
- 6 + 1/2 cups granulated sugar (six and a half)
- Cut the peppers and jalapeños into small pieces. Place them, along with the vinegar into a food processor (or blender); blend until the mixture is smooth. Pour the mixture into a large stockpot.
- Add the sugar to the pot. Heat this mixture on medium-high heat. Stir constantly until sugar has dissolved fully.
- Bring the mixture to a full boil, and boil for 3 minutes.
- Stir in the pectin; return the mixture to a full boil. Boil it for 1 minute longer, then remove the pan from the heat. Skim off any foam that may have accumulated on the top of the jelly.
- Add drop of food coloring to achieve the color you desire (optional). Stir to combine.
- Pour the jelly into hot, sterilized half pint (8 oz.) jars. Fill the jars to within 1/4 inch of the top.
- Wipe rims completely clean. Center the lid on the canning jar. Screw the band on until it is fingertip tight.
- Place jars in a canner, in a hot water bath. Make sure the jars are completely covered with water.
- Cover. Bring water to a full boil, then process for 10 additional minutes. After 10 minutes, remove the canner lid. Wait for 5 minutes, then carefully remove hot jars, cool, and store. Let sit, undisturbed for 24 hours before moving. Remember to check to make you have a good seal on the jars before storing!
Here’s one more to pin on your Pinterest boards!