Jalapeno Jelly

Well, would you look at me now!  A few weeks ago, I was scared of home canning and now I’m making jelly!

I know you may have doubts about jalapeno jelly, but it is really good.  I wouldn’t spread it on a piece of toast for breakfast or anything, but it does have its applications.  For example it is delicious on cornbread or served with cheese and crackers.

I want to point out that it is imperative to have your ingredients and supplies ready when you begin canning.  Measure and set everything out that you will need in an organized fashion.  Also make sure everything is clean and sanitized as instructed.

Jalapeno Jelly

Source:  Ball Blue Book Guide to Preserving

Yield: 5 half-pints {I doubled the listed recipe and got 10 jelly jars.}

3/4 pound jalapeno peppers

2 cups cider vinegar, divided

6 cups sugar

2 pouches liquid pectin

green food coloring, optional {I omit}

1. Wash the peppers thoroughly.  Then cut them in half and remove seeds, ribs, and stems.  Place the halves in food processor with 1 cup cider vinegar and puree.
2. Combine puree, additional 1 cup cider vinegar, and sugar in large stock pot. Bring to a boil; boil 10 minutes, stirring constantly.
3. Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.
4. Skim foam, if necessary, and stir in a few drops of food coloring, if desired.
5. Ladle hot jelly into hot jars, leaving 1/4-inch head space.  Wipe rims. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.