1/4 c ( 4-6 medium) seeded and chopped jalapeno chiles
6 c sugar
2 1/2 c cider vinegar
1 medium sized green bell pepper, chopped
6 oz liquid pectin
Instructions
Prepare the chiles while wearing rubber gloves then mince in a food processor.
Combine the sugar, vinegar, chilies, and bell pepper in a heavy saucepan. Bring to a full boil over high heat, stirring constantly.
Remove from the heat and stir in the liquid pectin. Return to a full boil. Boil for exactly 1 minute.
Remove from the heat and skim off any foam with a metal spoon.
Ladle into sterile jars leaving 1/4 inch of headspace. cap and seal
Process for 5 minutes in a boiling water bath canner.
Serving
Suggestions
This jelly is great with meats or mixed with cream cheese and spread over crackers
Originally Submitted
9/16/2012
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