Jalapeno Jelly Recipe

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.

Advertisements

About Fit Living Daily

I love healthy living! I've been married for 35 years and have 2 grown children, one in Albuquerque, NM and one in Washington state. We are currently living in Washington for my husband's job---until he FINALLY retires, but our house is in Albuquerque.
This entry was posted in Toppings and tagged . Bookmark the permalink.

Say Hi!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s