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Ingredients
Scale
- 10 jalapeño peppers (half seeded)
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 5½ cups sugar
- 1½ cups white vinegar
- ½ teaspoon salt
- 1 (3-ounce) pouch liquid pectin
Instructions
- Wash jars with hot, soapy water and keep them warm.
- Chop jalapeños and bell peppers in a food processor.
- Combine chopped vegetables with sugar, vinegar, and salt in a stock pot.
- Boil the mixture for 10 minutes.
- Add liquid pectin and boil for one more minute.
- Fill warm jars with jelly, leaving ¼ inch of headspace.
- Secure lids and process jars in simmering water for 10 minutes.
- Cool jars on a towel and allow to seal for 12-24 hours.
Notes
Wear gloves when handling jalapeños to prevent irritation.
For more spice, leave more seeds in peppers.
Accurate ingredient measurements help achieve the best consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Calories: 50
- Sugar: 12
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 0
- Protein: 0
- Cholesterol: 0