Jalapeno Pepper Jelly
.
Yield
24 servingsPrep
30 minCook
15 minReady
45 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 | large |
green bell peppers
quartered |
|
| 2 | each |
jalapeño pepper
fresh, seeds, ribs removed |
*
|
| 6 ½ | cups |
sugar
|
|
| 1 ½ | cups |
apple cider vinegar
|
|
| 3 | ounces |
fruit pectin, liquid
|
* |
| 1 | x |
food coloring
green |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
green bell peppers
quartered |
|
| 2 | each |
jalapeño pepper
fresh, seeds, ribs removed |
*
|
| 1.5 | l |
sugar
|
|
| 355 | ml |
apple cider vinegar
|
|
| 86.7 | ml/g |
fruit pectin, liquid
|
* |
| 1 | x |
food coloring
green |
*
|
Directions
Finely chop green pepper and jalapeno peppers using a food processor or knife.
In 1½ quart Dutch oven, combine green pepper mixture, sugar and vinegar.
Bring to boil on range-top; reduce heat.
Cover and simmer, stirring often, about 15 minutes or until pepper mixture turns transparent.
Stir in pectin; add food coloring, if desired.
Return to full rolling boil; boil hard, uncovered, 1 minute, stirring constantly.
Remove from heat.
Skim off any foam with metal spoon.
Pour at once into hot sterized half-pint jars, seal, using metal lids of parafin.
Serve with cream cheese and assorted crackers.
