Mona’s Jalapeño Jelly by Mona Bailey of Cottonwood

Ingredients:

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

Directions:

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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: