Jalapeno Pepper JellyPublished 12:34pm Thursday, October 24, 2013
Peppers seem to sometimes be the last veggies out of the garden each year, so hopefully you still have plenty on hand for this great recipe! Bernice Overland submitted this one after making lots of jars of the wonderful goodness, and luckily sharing with us at the office!
It is just delightful when poured over a block of cream cheese and served with nice grainy crackers. It also makes a great accompaniment, as a replacement to the typical BBQ sauce, when served with roasted pork tenderloin or pork chops off the grill!
Jalapeno Pepper Jelly
This recipe makes twelve quarter pints
2 red peppers, seeded and finely chopped (about 1 ½ cups)
2 green peppers, seeded and finely chopped (about 1 ½ cups)
10 large jalapeno peppers, seeded and finely chopped (about 1 cup)
1 cup vinegar
1 package Sure Jell fruit pectin
½ tsp butter
5 cups sugar
Prepared jars and lids by dipping in boiling water.
Place peppers in a 6-8 quart saucepan. Add vinegar, stir in pectin and butter. Bring to a rolling boil, stirring constantly. Stir in sugar and return to a full rolling boil. Boil EXACTLY one more minute and then remove from heat. Skim off any foam with a metal spoon. Fill jars and place on hot lids and bands. Place in a hot water bath for at least 10 minutes.