Thursday, September 3, 2009


12-16 red jalapeno peppers
1 1/2 cups apple cider vinegar
1 pinch salt
6 cups granulated sugar
2 packages liquid pectin

few drops red food coloring

Chop/Dice jalapeno peppers. You can leave in as many seeds as you like. The more seeds, the hotter the jelly will be.

Transfer the peppers to a large saucepan, and stir in the cider vinegar & sugar. Let simmer for 15 minutes.

Bring to a boil over medium-high heat. When the mixture comes to a rolling boil for one minute, then stir in the liquid pectin.

Ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

It is fun to serve on a square of cream cheese,
just scoop it up with an assortment of crackers!

**I also used the same recipe for green jalapenos. Just use a few drops of green food coloring
just before putting it into the jars**