Jalapeno Jelly

Last Christmas one of my friends brought over a jar of jalapeno jelly … and I was in love with this stuff!  I decided to try to make some of my own.  Wow!  It was super easy to make!  Pour over a little cream cheese, serve with crackers and you have a delicious snack or appetizer.  I am probably going to make a million half pint jars to give away at Christmas time.

I used the recipe found {HERE}:

Jalapeno Jelly

• 3/4 lb jalapeno pepper
• 2 cups cider vinegar, divided
• 6 cups sugar
• 2 (3 ounce) envelopes liquid pectin
• green food coloring (optional)

Directions:

1. After removing stems and seeds from jalapenos, puree in food processor with 1 cup cider vinegar.
2. Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.
3. Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.
4. Skim foam, if necessary, and stir in a few drops of food coloring, if desired.
5. Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.

(I actually didn’t have to place my filled jars into a boiling water canner, they ended up sealing on their own by the time I woke up the next morning.  My Mom said that this was okay- she use to can a lot as a child, so I am trusting her word.  Also, I added about a pound of jalapenos and a little red bell pepper to give it some color.)

This is what the liquid pectin package looks like. 

I actually found mine at Walmart in the canning section.