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Jalapeno Jelly


5 medium jalapeno peppers
1/2 cup chopped seeded green peppers
1/4 cup chopped seeded red peppers
6 cups sugar
2 1/2 cups cider vinegar
1 bottle (170 ml) liquid pectin

Grind up peppers, using all the juice. Put in kettle and stir in the sugar and vinegar. Bring to rolling boil, stirring constantly. Pour in pectin and return to boil. Boil 1 minute. Skim off foam. Pour in sterile jars and seal. Serve with crackers and cream cheese. Food colouring may be added after foam is skimmed off, if desired.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.