Mona’s Jalapeño Jelly by Mona Bailey of Cottonwood


4 Bell Peppers (green for green jelly, red for red jelly)
3 Jalapeños (remove seeds if you want mild heat)
1 Cup White Vinegar • 1 Bottle of LIQUID Pectin
5 Cups of White Sugar


Run peppers thru food processor using fine blade, use all juice! Slowly boil all ingredients except Pectin for 10 minutes, remove from heat, add liquid pectin and return to boil for one minute. Pour into sterilized 1/2 pint jars, fill within 1/2 inch of top, secure caps & bands firmly, process in boiling water bath for 5 minutes or seal with paraffin, Yields 5 half pint jars. Recipe will not double, it never sets when doubled.

Optional:  mince up multiple colored peppers and sprinkle into jelly so it floats like confetti.


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