Jalapeño Pepper Jelly

5 from 1 vote

Prep Time10

Cook Time5

Total Time15

Course: Jams and Jellies

Cuisine: American

Keyword: Jalapeno Pepper Jelly

Servings:

Calories: 74kcal

Ingredients:
¾ cup green bell pepper very finely chopped*
¼ cup jalapeño pepper very finely chopped
1 ½ cups white wine vinegar
6 cups sugar
1 packet Certo** If you like your jelly quite thick use another tablespoon or so of Certo. With the one packet, it makes a nice consistency for spooning on cream cheese, muffins, etc. but it is not super thick.
a few drops of green food coloring optional

Combine peppers, vinegar, and sugar in a large pot or dutch oven. Bring to a rolling boil and boil for one minute.
Remove from heat and add Certo and food coloring, if desired. Stir continuously for 1 minute. Skim any foam from surface.
Pour into jars, cover and allow to sit at room temperature for 24 hours, then freeze. If freezing jam makes sure to leave a ½ inch space at the top of the jar to allow for expansion in the freezer.
Alternatively, you can use the water bath method; after adding the Certo and stirring, pour your jam into sterilized jars and proceed as directed here.