Jalapeno Jelly

Ingredients

• 1/2 pound jalapeno peppers chopped
• 4 cups granulated sugar
• 1 1/4 cups cider vinegar
• 1/4 cup lime juice
• 1 teaspoon salt
• 3 ounces liquid fruit pectin
• 4 drops green food coloring if preferred - NOTE: I didn’t use any and you can see the jelly is still pretty green

Directions

1. Add the jalapeno peppers to a food processor and pulse them until they are very finely chopped. Do not overdo it or you’ll wind up with a puree.
2. Scoop out the peppers and add to a large pan.

Add sugar, vinegar, lime juice, and salt.

1. Bring to a boil then reduce heat to low and simmer for about 10 minutes.
2. Strain out the jalapeno peppers and return the mixture to the pan.
3. Return heat to high and bring liquid to a boil. Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat.

If using food coloring, add it now and stir.

1. Ladle the hot liquid into clean jars and screw on the lids.
2. Cool overnight in the refrigerator. The mixture will solidify into jelly.

Notes

Yields about 4 half pint (8 ounce) jars.

Nutrition

Calories: 80kcal | Carbohydrates: 20g | Sodium: 58mg | Potassium: 21mg | Sugar: 20g | Vitamin A: 60IU | Vitamin C: 7.2mg | Calcium: 1mg