Jalapeno Pepper Jelly
Spicy, sweet, and tasty on just about anything. My favorite is on cream cheese or brie with crackers.
10 jalapeno peppers, cut in half and seeded (keep some seeds for a spicier jelly)
1 red bell pepper, roughly chopped
1 green bell pepper, roughly chopped
5 ½ cups white granulated sugar
1 ½ cups white vinegar
1/2 tsp salt
1 pouch (3 ounces) liquid pectin
-Add all peppers to a food processor/blender and blend until finely chopped.
-Empty into a fine-mesh strainer or cheesecloth to drain off extra liquid.
-Add the drained/chopped peppers, vinegar, sugar, and salt to a medium sized pot.
-Bring to a boil on medium-high heat and boil for 10 minutes. Stir in the pectin and boil for 1 more minute.
-Carefully spoon into mason jars and allow to cool to room temp before adding lids. Once cool, screw on lids and place in fridge.
-Allow the jelly to “set” for a day before using. Good in refrigerator for 3 months.
*You can also process in hot water bath for shelf storage.