Jalapeno Jelly
Yield
6 servingsPrep
15 minCook
?Ready
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
food coloring
green |
*
|
| ⅓ | cup |
jalapeño pepper
chopped, seeded |
*
|
| ¾ | cup |
sweet red bell peppers
chopped, seeded |
*
|
| 1 ½ | cups |
apple cider vinegar
|
|
| 5 ½ | cups |
sugar
|
|
| 1 | Bottle |
certo
(6 oz) |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
food coloring
green |
*
|
| 79 | ml |
jalapeño pepper
chopped, seeded |
*
|
| 177 | ml |
sweet red bell peppers
chopped, seeded |
*
|
| 355 | ml |
apple cider vinegar
|
|
| 1.3 | l |
sugar
|
|
| 1 | Bottle |
certo
(6 oz) |
* |
Directions
Cook peppers, vinegar and sugar 10 minutes.
Add liquid pectin, boil 1 minute longer.
Add green food coloring. Set 15 minutes before putting in jars.
Makes 6 (½ pint) jars. (Peppers may be strained out if you wish).
