This jalapeño jelly recipe came from the Black Lakes in Canada. It is the best that I have ever tasted, and very easy to make.
Prep Time::20 mins
Cook Time::45 mins
Total Time:: 1 hr 5 mins
Servings::32
Yield::2 (8-ounce) jars
Ingredients
1 large green bell pepper
12 jalapeño peppers
1 ½ cups apple cider vinegar
1 pinch salt
4 ¼ cups granulated sugar
4 ounces liquid pectin
4 jalapeño peppers, seeded and finely chopped
Directions
Gather the ingredients.
Combine green bell pepper and 12 whole jalapeño peppers in a food processor or blender, working in batches if necessary; process until finely chopped.
Transfer peppers to a large saucepan. Stir in cider vinegar and bring to a boil. Reduce heat and simmer for 15 to 20 minutes.
Strain mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
Return liquid to the saucepan; stir in salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in liquid pectin.
Stir in remaining finely chopped jalapeño peppers.
Ladle into sterile jars leaving 1/4-inch headspace.
Seal jars in a hot water bath. Refrigerate jelly after the seal is broken.