A little sweet and a little spicy - Jalapeno Jelly makes a great condiment for so many dishes. Makes 3 Pints
- 5 Jalapenos finely diced
- 1 Red Bell Pepper finely diced
- 1 Green Bell Pepper finely diced
- 4 cups Sugar
- 1½ cup White Vinegar
- 2½ oz Pectin
Prepare all of the ingredients.
In a large pot over medium high heat, combine all of the ingredients. Bring to a boil and let boil for 5 minutes. Remove pot from heat.
Ladle jelly into each jar leaving ¼ inch head space. Place lid on jar and screw on ring to seal. Let stand on counter for 30 minutes then place in refrigerator for at least 3½ hours.
Will keep for 4 weeks unopened in refrigerator, 1 week once opened.