I make a batch of this every year and it lasts forever because I only use 1 t. at a time. It has a slightly hot punch so it makes a wonderful jelly for your peanut butter and jelly sandwich!
JALAPENO PEPPER JELLY
1 medium bell pepper cut into strips
1 1/2 c. cider vinegar
1/3 c. quartered fresh jalapeno peppers (I take the seeds out)
5 c. C and H granulated sugar
1 pouch (3 oz.) liquid pectin
10 drops green food color
Throw all of the peppers into a blender and pulse for about 30 seconds or so until they’re blended up nicely into a watery mix. Mix with sugar in a large pan and boil for 5 minutes. Remove from heat and let it cool for 2 minutes then mix in the liquid pectin and food coloring.
Pour into jars that you have run through the dishwasher so that they’re nice and sterilized. Screw the lids on but then slightly loosen each one, just a tiny bit so it won’t burst as it cools. Once it’s cool you can screw the lid on really tightly. One batch I did this year didn’t seem to want to set up but I stuck it into the fridge and overnight it was perfect. Makes a great topping for a sugar free ice cream.