Jalape

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COOK TIME: 10 Min

Homemade jelly can be so easy! And this one's both sweet and spicy for a nice change of pace.

What You'll Need

2 medium-sized green bell peppers, chopped
14 jalapeño peppers (about 1/2 pound), stems and seeds removed, chopped
7 cups sugar
1 1/4 cup apple cider vinegar
1/3 cup apple juice
1 package (6 ounces ) liquid pectin
1/4 teaspoon green food color (optional)

What to Do

In a soup pot, combine all the ingredients except the pectin and food color. Bring to a rolling boil for 2 to 3 minutes over medium heat.
Add the pectin, return the mixture to a boil for 2 to 3 more minutes, stirring constantly. Remove from the heat and strain, discarding the pepper pieces. Place in a large bowl and add the food color, if desired; mix until well blended.
Allow to gel at room temperature then place in airtight glass or plastic containers and store in the refrigerator. (It should last for months this way.)

Makes 6 cups.

Notes

My favorite way to eat this jelly is on a cracker with cream cheese. Oh - liquid pectin can usually be found in the supermarket produce section or near the jellies and jams or the baking ingredients.