Jalapeno Jelly
Ingredients
- 1/2 pound jalapeno peppers, chopped
- 4 cups granulated sugar
- 1 1/4 cups cider vinegar
- 1/4 cup lime juice
- 1 teaspoon salt
- 3 ounces liquid fruit pectin
- 4 drops green food coloring, if preferred - NOTE: I didn't use any and you can see the jelly is still pretty green
Cooking Directions
- Add the jalapeno peppers to a food processor and pulse them until they are very finely chopped. Do not overdo it or you’ll wind up with a puree.
- Scoop out the peppers and add to a large pan.
- Add sugar, vinegar, lime juice, and salt.
- Bring to a boil then reduce heat to low and simmer for about 10 minutes.
- Strain out the jalapeno peppers and return the mixture to the pan.
- Return heat to high and bring liquid to a boil. Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat.
- If using food coloring, add it now and stir.
- Ladle jam into sterilized jars and cover when cool enough to handle.
- Cool overnight in the refrigerator. The mixture will solidify into jelly.
Check out our Jalapeno Poppers Cookbook.
This recipe was originally posted at Chili Pepper Madness:
http://www.chilipeppermadness.com/chili-pepper-recipes/jellies/jalapeno-jelly