Jalapeno Jelly (Robyn's recipe)

By á-47

Made 7 half pints
1 half pint for 1 8 oz. brick of cream cheese

Ingredients

• 1/2 lb. jalapenos
• 1 each: red, yellow,and orange bell peppers
• (once processed the jalapenos measured 6 oz. and the bell peppers measured more so I used 6 oz. each jalapenos and bell peppers and saved the rest of the bell peppers for relish)
• 2 cups apple cider vinegar
• 6 cups sugar
• 2 - 3 oz. pouches liquid pectin

Preparation

Step 1

Fine dice jalapenos and peppers in food processor. Combine with cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.

Add liquid pectin immediately squeezing entire content from pouches. Return to a hard boil for 1 minute stirring constantly. remove from heat. Skim foam if necessary.

Pack into half-pint jars. Process in hot watr bath for 10 minutes.