Jalapeno Jelly Recipes

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These great recipes were shared with us by:

Sarah Bresher Wallen

Blue Ribbon Hot Pepper Jelly

Make sure you wear gloves while handling peppers!

1/2 cup Jalapeno peppers, chopped
1/4 cup Habanero peppers, chopped
1/4 cup hot Banana peppers, chopped
6 cups sugar
2 cups apple cider vinegar
2 pkgs liquid pectin
green food coloring (optional)

Remove seeds and stems from peppers and chop. Combine peppers, vinegar, and sugar in a large saucepan. Boil for 10 minutes, stirring constantly. Stir in liquid pectin and boil hard for 1 minute. Remove from heat and skim any foam if necessary. Add green food coloring to make it a pretty color. Ladle jelly into hot jars leaving 1/4 inch headspace.

Yield: about 5 half pints. 

Best way to eat this is to spread cream cheese on a ritz cracker and spoon jelly onto top. The cream cheese kills the heat and brings out the sweetness and flavor of the peppers. Enjoy!

Jalapeno Jelly

3/4 lb jalapenos
2 pkg liquid pectin
6 cups sugar
2 cups apple cider vinegar

Remove stems and seeds from peppers. Finely chop in food processor or blender with a few spoonfuls of the vinegar. Combine all except pectin in a large saucepan. Boil for 10 minutes stirring constantly.

Stir in pectin and boil hard for 1 minute. Remove from heat and skim foam if necessary. Add green food coloring if desired. Ladle jelly into jars leaving 1/4 inch headspace.

Makes about 5 half pints. 

Remember to wear gloves when handling peppers!!

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