Jalapeno Jelly

Recipe by LonghornMama
READY IN: 45mins
UNITS: US

INGREDIENTS

Nutrition
  • 34
    lb jalapeno pepper
  • 2
    cups cider vinegar, divided
  • 6
    cups sugar
  • 2
    (3 ounce) envelopes liquid pectin
  • green food coloring (optional)
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DIRECTIONS

  • After removing stems and seeds from jalapenos, puree in food processor with 1 cup cider vinegar.
  • Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.
  • Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.
  • Skim foam, if necessary, and stir in a few drops of food coloring, if desired.
  • Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.
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