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Hot Jalapeno Pepper Jelly

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“I am addicted to this jelly. Hope there are Jalapeno lovers out there. Enjoy!!”
READY IN:
50mins
SERVES:
80
YIELD:
5 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash hot peppers, cut off stem and halve the peppers, remove membrane and seeds.
  2. Put peppers in food processor and process off and on a couple of times until the peppers are coarsely chopped.
  3. In a medium saucepan combine peppers, cranberry juice, and vinegar.
  4. Bring to boiling; reduce heat, cover and simmer for about 10 minutes.
  5. In a 4 quart pot combine the pepper mixture and sugar.
  6. Bring to a full rolling boil over high heat, stirring constantly.
  7. Stir in pectin.
  8. Return to a full rolling boil; boil for 1 minute, stirring constantly.
  9. Remove from heat and quickly skim off foam with a metal spoon.
  10. Pour at once into hot, sterilized half-pint jars, leaving a 1/4" headspace. Wipe jar rims; adjust lids.
  11. Process in a boiling water canner for 5 minutes (start timing when water begins to boil).
  12. Remove jars and cool on a wire rack till set (2 to 3 days).

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