Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
32
Yield:
2 (8-ounce) jars
Ingredients
Directions
Gather the ingredients.
Combine green bell pepper and 12 whole jalapeño peppers in a food processor or blender, working in batches if necessary; process until finely chopped.
Transfer peppers to a large saucepan. Stir in cider vinegar and bring to a boil. Reduce heat and simmer for 15 to 20 minutes.
Strain mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
Return liquid to the saucepan; stir in salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in liquid pectin.
Stir in remaining finely chopped jalapeño peppers.
Ladle into sterile jars leaving 1/4-inch headspace.
Place a rack in the bottom of a large saucepan and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Seal jars in a hot water bath.
Store in a cool place. Refrigerate jelly after the seal is broken.
Nutrition Facts (per serving)
109
Calories
0g
Fat
28g
Carbs
0g
Protein
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