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Autumnal Jalapeno Jelly

Make Autumnal Jalapeno Jelly at home with Red Bell Pepper, Jalapeno Pepper, Sugar, Pouch Liquid Pectin, and Canning Jars. Serves 1. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 1/2 cup
• 5 cup
• 1 1/2 cup
• 2
• 6

Method (preview)

1. 1

   Remove stems veins and most of the seeds of peppers and chiles.

2. 2

   The floatin seeds in the jar add character.

3. 3

   In a 5 qt. pot, mix the peppers, chiles, seeds sugar and vinegar.

4. 4

   Bring to a rolling boil and boil for 3 minutes.

5. 5

   Remove from the heat and cool for 5 minutes.

6. 6

   Add the 6 ozs of pectin (certo) and stir continuously for 2 minutes.

7. 7

   Allow the mixture to cool for another 2 minutes and the stir again for 1 minute.

8. 8

   This stirring will distribute the bits of pepper throughout the jelly.

9. 9

   Pour into jelly jars that have been strilized and seal immediatly with lids that have been sterilized seperatly for 5 minutes.

10. 10

    Test seal, after cooling, with finger.

11. 11

    If middle pops up when pressed, jar is not sealed.

12. 12

    Nutr. Assoc.: 0 0 0 0 0 0 0