jalapeno pepper jelly

jalapeno pepper jelly
  • 3 green bell pepper, minced
  • 2 (4 ounce) cans diced jalapeno peppers
  • 1 1/2 cups distilled white vinegar
  • 6 1/2 cups white sugar
  • 1/2 teaspoon cayenne pepper
  • 1 (6 fluid ounce) container liquid pectin
  • 5 drops green food coloring



  1. In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat. Stir frequently until mixture begins to boil.
  2. Stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food coloring. Skim off foam, and remove from heat.
  3. Ladle into sterilized jars. Seal, and process in a boiling-water canner for 5 minutes.

05/16/2016
jalapeno pepper jelly, Jams and Jellies recipe PT10M PT2H 6 435 calories
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