Tis the season for great fall produce, including the last of those colorful peppers. Here, in Yucatan, there is always an abundance of jalapenos available so I always keep a few jars of this jelly on hand. This recipe comes from www.allrecipes.com.
Jalapeno Pepper Jelly
2 1/2 green bell peppers minced
1 3/4 cans diced jalapeno peppers (4 ounces of minced fresh)
1 1/4 cups distilled white vinegar
5 1/3 cups white sugar
1/2 tsp. cayenne pepper
6 oz. liquid Pectin
Food coloring (optional 4 drops)
In a large stainless steel saucepan, combine peppers, vinegar, sugar and cayenne pepper. Cook over medium heat. Stir frequently until mixture begins to boil. Stir in Pectin, boil 5 minutes longer, stirring CONSTANTLY and mix in optional food coloring. Skim off any foam and remove from heat.
Ladle into sterilized jars of your choice. I usually use the small Ball ones with metal lids. Seal and process in a boiling water container for 5 minutes. Let cool. I usually keep the cooled jars in the refrigerator.
Great gift idea…
Great for US Thanksgiving or Christmas/New Years!