Jalapeno Jelly Recipes
From the Ball Blue Book of Preserving. A little different than other recipes as it uses only jalapeno peppers. Be sure to wear disposable or rubber gloves while cutting and seeding jalapenos. I did not add the optional food coloring and got 6 half-pints. Great over cream cheese or for use in recipes. Please be sure you are familiar with hot water bath canning procedures. For more information, check out the Canning Forum http://www.recipezaar.com/bb/viewforum.zsp?f=24. Whenever making large quantities of jams or jellies, be sure not to double the recipe. Just make successive batches in assembly-line fashion; otherwise, they won't set. The amount of vinegar is correct:)
Recipe From food.com
Provided by LonghornMama
Categories Jellies
Time 45m
Yield 5 half-pints
Number Of Ingredients 5
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Jul 18, 2020 Chop peppers: In a food processor add the jalapeño, green bell pepper and red bell pepper. Pulse until finely chopped. Transfer to a …
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Jul 18, 2020 Chop peppers: In a food processor add the jalapeño, green bell pepper and red bell pepper. Pulse until finely chopped. Transfer to a …
Reviews 10
Servings 32
Cuisine American
Total Time 25 mins
- In a food processor add the jalapeño, green bell pepper and red bell pepper. Pulse until finely chopped. Transfer to a large saucepan.
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- Use a knife or a food processor to very finely chop the bell pepper. Scoop the diced peppers into paper towels and squeeze out excess liquid (this will help ensure the jelly sets up properly). Measure out 1 ½ cups of diced bell pepper (loose, not packed in the measuring cup).
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