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Nutrition Facts
Serving Size 1 (21g) Recipe makes 100 servings
Calories 48
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 7mg		0%
Total Carbohydrate 12.2g		4%
	Dietary Fiber 0.1g	0%
	Sugars 12.1g
Protein 0.0g		0%
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Hot Jalapeno Pepper Jelly

Recipe #381236 | 30 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: manushag
Jul 13, 2009

Delicious with cream cheese on crackers or use as a glaze for chicken or pork.

1
Sterilize 5/ 8 oz. jars, ladle, funnel, rings and new lids.
2
Chop jalapenos with 1 cup vinegar in food processor, very fine, seeded or not, depending on how hot you want your jelly.
3
Combine puree with remaining vinegar and 6 cups sugar in large 8 quart pot and boil over high heat. Boil 10 minutes stirring frequently.
4
Add pectin and continue to boil for one minute.
5
Add food coloring if desired.
6
Ladle jelly into jars leaving 1/4 inch headspace.
7
Wipe jar rims with a damp paper towel to make sure of a tight seal. Place sterilized lid on top with tongs and screw on ring, until tight.
8
Process jars in boiling water bath for 10 minutes to insure sterilized contents and cool on a towel until lids 'pop'.
9
Store in a cool dark dry place after removing rings and wiping jars dry.