Texas Jalapeno Jelly - Homemade Food Gift

Texas Jalapeno Jelly

A jar of this spicy jelly is always warmly received. I like to add a Southwestern accent by trimming the lid with a bandanna.

Lori McMullen Victoria, Texas

2 Jalapeno peppers, seeded and chopped

3 Medium green peppers, cut into 1-inch pieces, divided

1-1/2 cups white vinegar, divided

6-1/2 cups sugar

1/2 to 1 teaspoon cayenne pepper

2 pouches (3oz each) liquid fruit pectin

About 6 drops green food coloring, optional

Cream cheese and crackers, optional

In a blender or food processor, place the jalapenos, half of the green peppers, and 1/2 cup vinegar; cover and process until pureed. Transfer to a large dutch oven. 

Repeat with the remaining green peppers and another 1/2 cup vinegar. Add the sugar, cayenne and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to rolling boil; boil for 1 minute. Stirring constantly. 

Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle the hot mixture into half pint jars, leaving 1/4-inch head space. Remove air bubbles; wipe rims and adjust lids.

Process for ten minutes in a boiling-water canner. Serve over cream cheese with crackers if desired. 

Editors Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude. 

Yields: 7 half-pints