JALAPENO JELLY

By Grandmax4

Ingredients

• 6 Jalapeno peppers
• 2 green bell peppers
• 1 1/2 cup cider vinegar
• 5 1/2 cup Sugar
• 6 oz. liquid pectin
• 2 drops green coloring

Details

Servings 1500

Preparation

Step 1

1. Prepare the chilis and peppers. Wearing gloves, cut open and remove the seeds and veins. If you want to leave a few Jalapeno and Bell pepper seeds in to garnish the jelly it will also give it a bit more bite.

2. Mince the Jalapenos and Green peppers until finely chopped.

3. Place chili-pepper mince into a heavy 4 quart bottomed saucepan with the vinegar and sugar. Bring to a boil and lower heat and be sure to skim/remove the foam from the top. It is important to stir to dissolve the sugar when bringing this to the boil- Simmer for 10 minutes.

4. Stir in the pectin and optional food color and simmer for 1 minute longer. Pour into jars and seal.

5. Process in boiling water for 10 minutes.

NOTE; The variations to this jelly are almost without limit. You can add tiny pieces of bell pepper. Or make it with Red Jalapenos instead of green Jalapenos. a few leaves of very fresh Cilantro is an interesting addition also.

This is a jelly that is both sweet and picante at the same time. Very good with cold roasted meats or chicken or to accompany toasted tortillas. A classic Tex-Mex favorite.