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Jalapeno Pepper Jelly

Jalapeno Pepper Jelly

Sweet and spicy, a delightful gourmet treat!



  1. Combine pepper strips, vinegar, water and jalapeños in food processor or blender. Process until peppers are finely chopped.
  2. Combine pepper mixture with sugar in saucepan; bring to boil. Boil 5 minutes. Remove from heat and skim top to remove foam. Cool 2 minutes; mix in pectin.
  3. Ladle into hot, sterilized canning jars, leaving 1/2 inch head space. Place lids on jars; tighten screw bands. Place jars on rack in pot of simmering water, making sure jars are completely covered by water. Bring to rolling boil. Boil for 15 minutes; cool.
  4. Carefully remove jars from water. Check for proper seal. If lid pushes down, but springs up, jar is improperly sealed; reprocess immediately.
  5. Cool. Invert jars a few times, after about 30 minutes of cooling, to distribute peppers evenly before jelly completely sets.

Yield: 7 (1/2 pint) jars

Recipe and photo credit: C&H Sugar Company, Inc.


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