1 cup fresh jalapenos, chopped (use gloves) leave in just a few seeds to make hotter
3 bell peppers, chopped (red and green)
6 1/2 c. sugar
1 1/2 c. white vinegar
1 6-oz container liquid pectin
Cook 1st 4 ingredients until reaches a boil. Stir in pectin. Boil, stirring for 2 minutes. (recipe said 5 minutes, but it was too long) Remove from heat. Can add few drops of red or green food coloring. Skim off any foam. Can and process in jars.
This stuff is YUM! It's really good if you spread it thick over a block of cream cheese, and eat it with crackers. Club or Wheat thins are the best crackers to use. It's almost like a cheese ball covered with jelly. If you like sweet and spicy you will LOVE IT!
1 comment:
I've never actually tried regularly jalapeno jelly, but a lady that I work with makes a raspberry jalapeno jelly, so good! I think the recipe is on recipezaar if your interested:)But this kind I've heard is really good too my family devours it.
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