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Red and Green Christmas Jalapeno Jelly by Lina

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  • Red and Green Christmas Jalapeno Jelly by Lina

    Posted March 31, 2006 07:52 AM

    This turned out AWESOME!! Mmmm just had it with popcorn chicken.. This will get made over and over. Only changes I made was I used all jalapenos instead of red peppers and added a bit of green food coloring. YUM!

    I might cut down the apple cider vinegar a bit next time.

    Red and Green Christmas Jalapeno Jelly

    "This is a beautiful jelly of red bell peppers and green jalapenos. It's a perfect relish to many holiday favorites, or serve it with cream cheese on a cracker."

    1 cup chopped red bell pepper
    1/2 cup chopped jalapeno pepper
    5 cups white sugar
    1 1/2 cups apple cider vinegar
    1 (6 fluid ounce) container
    liquid pectin

    1.Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.

    2.In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.

    3.Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.

    4.Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.

    Here's a pic.

  • #2

    That pic looks so YUMMY!


    • #3
      Think I'll make it again when I get back from Jelly Stone! Mmmmmmmmm!! This time, I think I'll add habaneros along with the jalapenos.
      When I read about the evils of drinking, I gave up reading. - Paul Hornung


      • #4
        I make pepper jelly from a recipe I got from Paula Dean. Looks very close to this, except that she uses 6 cups of sugar. I love pepper jelly.