Jalapeño Pepper Jelly
7 (1/2 pint) jars of jelly
- 1 cup green and red bell peppers, cut into strips lengthwise
- 1 1/2 cups cider vinegar
- 3/4 cup water
- 1/3 cup (canned or bottled) jalapeño peppers, rinsed and seeded
- 7 cups Domino® Granulated Sugar
- 2 (3 oz.) pouches liquid fruit pectin
Combine pepper strips, vinegar, water and jalapeños in food processor or blender. Process until peppers are finely chopped.
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.
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 15 minutes; cool. Carefully remove jars from water. Check for proper seal. If lid pushes down, but springs up, jar is improperly sealed; reprocess immediately.
Cool. Invert jars a few times, after about 30 minutes of cooling, to distribute peppers evenly before jelly completely sets.