Jalapeño Pepper Jelly
Servings: 64
Calories: 74kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 74kcal | Carbohydrates: 18g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 6mg | Fiber: 0g | Sugar: 18g | Vitamin A: 10IU | Vitamin C: 1.8mg | Calcium: 1mg | Iron: 0mg