Name: Jalapeno Jelly
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 7 servings
Cuisine: North America, Mexican
Ingredients: 2 jalapeno peppers, seeded and chopped; 3 medium green peppers, cut into 1-inch pieces, divided; 1-1/2 cups white vinegar, divided; 6-1/2 cups sugar; 1/2 to 1 teaspoon cayenne pepper; 2 pouches (3 ounces each) liquid fruit pectin; About 6 drops green food coloring, optional; Optional: Cream cheese and crackers

This sweet and spicy jalapeno jelly makes for the perfect dip, condiment or appetizer!

Ingredients

2 jalapeno peppers, seeded and chopped

3 medium green peppers, cut into 1-inch pieces, divided

1-1/2 cups white vinegar, divided

6-1/2 cups sugar

1/2 to 1 teaspoon cayenne pepper

2 pouches (3 ounces each) liquid fruit pectin

About 6 drops green food coloring, optional

Optional: Cream cheese and crackers

Instructions

1 Process the peppers

2 Place the jalapenos, half the green peppers and 1/2 cup of vinegar into a blender or food processor. Cover and process until pureed and then transfer it to a large Dutch oven. Repeat this with the remaining green peppers and another 1/2 cup of vinegar.

3 Boil until thickened

4 Add in the sugar, cayenne and remaining vinegar to the Dutch oven. Bring the pepper mixture to a roiling boil on high heat, stirring constantly. Quickly stir in the pectin and return to a roiling boil. Boil for one minute and stir constantly. Remove from the heat.

5 Ladle the jam into jars and can

6 Skim off the foam at the top of the jam. Add in food coloring, if desired. Then carefully ladle hot mixture into hot 1/2 pint jars, leaving about 1/4 inch of space at the top. Remove the air bubbles, wipe the rims and adjust lids to the top. Place the sealed jars into a boiling-water canner for 10 minutes or until the seals pop.

7 Enjoy it on crackers

8 Serve the jam on crackers with cream cheese!