Jalapeño Pepper Jelly
Spicy and Sweet, serve with cream cheese on a cracker.
Equipment
- 1 large stainless steel pot 10 or 12 quart
- 1 medium stainless steel pot 8 to 10 quart, to boil the jars and lids
- jelly jars, 1/2 or 1/4 pint with lids
Ingredients
- 2 medium green peppers
- 10 to 12 large Jalapeño peppers
- 1 habanero pepper
- 1 cup cider vinegar
- 4 cups sugar
- 4 TBLS. Classic real fruit pectin
Instructions
- Boil your jelly jars and lids for 1 minute. Set them on a clean cloth and set aside.
- Protect your hands with rubber gloves while you:Stem and halve all the peppers, and remove all the seeds. Chop the peppers really fine, either by pulsing in a food processor, or mincing, or a fine dice with a knife.For every cup of peppers, you will need 1/4 cup of vinegar, and one cup of sugar.Discard any extra peppers that do not make a cup. Do not make more than 4 cups of jelly at a time.
- Put the chopped peppers and the vinegar in the 10 to 12 quart pot. You must have exactly 4 cups.Measure your 4 cups of sugar and set aside. Stir in 4 TBLS. of pectin into the peppers.Bring the mixture to a full rolling boil on high heat, stirring constantly. This means that no matter how much you stir it, it doesn't stop bubbling.Stir in the sugar quickly. Keep stirring and bring it back to a full rolling boil.Boil for exactly 1 minute. Remove from the heat.Ladle into your jars, filling to within 1/8 inch from the top. Screw the bands on tightly.
- I keep jelly jars in a dark cool area of my basement until I open them, or give them away. Once you open them, you will need to keep the jelly in the refrigerator.
Notes
Myra's notes on making jelly:
Use one cup of sugar for every cup of juice or peppers.
1 TBLS. of pectin for every cup of juice or peppers.
Stir the pectin into juice or peppers that are cool, then boil it.
Never make more than 4 cups at a time.
Myra always put a drop of green food coloring in her pepper jelly to make it that vibrant green.