Jalapeno Pepper Jelly

Last Christmas we were given a jar of pepper jelly with instructions to serve with cream cheese on crackers.  I have also used it in cooking.  If you are anything like I am you always grow peppers and I have a lifetime supply of them dried. 

Thus I confess to being excited to try this as I can think of all sorts of ways to use the spicy jelly!

It turned out beautifully and all of the jar seals have snapped.  Here is my adaptation  as taken from

Ingredients for Jalapeno Jelly:

3 medium to small green bell peppers or 1 large
14 jalapeno peppers both red and green + 4 more chopped, seeded, and set aside
1 1/2 C. cider vinegar
pinch of salt
4 1/4 C. granulated sugar
4 ounces (1/2 C.) liquid pectin

Note:  The pectin must be liquid and what I used came in 3 ounce pouches.  I had to open both and measure to get 4 ounces which is 1/2 cup.

Combine the bell peppers and 14 Jalapenos in the bowl of a food processor or blender.  Process until finely chopped.  Do in batches if need be.

Place the peppers in a large saucepan and stir in the vinegar.  Bring to a boil and simmer for 15-20 minutes.  Do not let it boil the liquid away.  Strain through at 4 layers of cheese cloth and discard the pulp.  You should have about 1 C. of liquid.  Add vinegar if needed to get this amount.

Return the liquid to the saucepan and stir in the salt and sugar stirring until dissolved while you bring to a boil over medium high heat.   When it comes to a rolling boil that you cannot stir down boil for exactly 1 minute.  Turn off the burner and stir in the pectin and remaining chopped peppers.

Ladle into hot sterile jars leaving 1/4" head space.  Wipe the rims and seal with sterile bands and lids.
Seal in a hot water bath for 5 minutes.  Refrigerate jelly after the seal is broken.

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