🤣 The Best JALAPENO PEPPER JELLY

This easy JALAPENO PEPPER JELLY Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

1 cup seeded green bell pepper, finely chopped or ground 1?4 cup jalapeno pepper, finely chopped or ground,seeded if desired (or more to taste) 4 cups sugar 1 cup cider vinegar 1 (6 ounce) packet liquid fruit pectin 3 -5 drops green food coloring (optional)

DIRECTIONS

Mix peppers, sugar, and vinegar in a large nonreactive saucepan. Bring to a boil, and boil for 5 minutes. Let cool at room temperature for 1 hour. Add pectin and optional food coloring. Return to heat, and bring to a full rolling boil for 1 minute. Pour into hot, sterilized half-pint canning jars to within 1/2" of top. Wipe tops of jars. Center lids on top of jars, and screw on bands firmly. Fill a canning kettle or large pot (with bottom rack) with water, and bring water to a boil. Gently lower jars into water. Water should cover jars by at least 1". Bring water to a full boil. Reduce heat to a gentle boil, cover, and process for 5 minutes. When processed, carefully remove jars from water using tongs or a jar-lifter. Place upside-down on a rack or thick towels, and let cool without moving for 12-24 hours. Jars will make popping sounds while cooling if sealed. Check seal on each jar by pressing down on lid; if it doesn't push, it's sealed. If it does push down, store in refrigerator until used. Otherwise store in a cool, dark place. Makes about 5-6 half-pint jars. To serve, stir to soften, pour over an 8 oz block of cream cheese, and spread on assorted crackers. Or use like any other jelly; it's great for a spicy peanut butter and jelly sandwich.

by: Toby Jermain