Spicy Kick Jalapeno & Green Pepper Jelly Recipe for Home Canners

Summer is in full swing and soon those pepper plants will be bursting with delicious fruit.  We have shared lots of ways to dry and preserve your excess peppers so you can enjoy your peppers as long as you can during the out of season time frame.

If you enjoy a sweet and spicy flavor combo, this recipe is wonderful for homemade pepper jelly.  You can use it on your toast in the mornings and it also makes a wonderful appetizer if poured over a block of cream cheese and served with crackers.  Enjoy!

Homemade Jalapeno & Green Pepper Jelly Recipe for Home Canning

2 large fresh ripe green peppers
1/2 cup freshly chopped jalapeno peppers
1 1/2 cups cider vinegar
6 cups white granulated sugar
2 envelopes of pectin

Wash and dry your fresh peppers. Once dry remove stem and seeds and chop into manageable pieces. Place chopped peppers in a food processor and grind them up until they almost liquefy. Remove from food processor and place in a large saucepan. Stir in the cider vinegar and white granulated sugar. Bring ingredients up to a full rolling boil and use a nonstick spatula or spoon for stirring (constantly). Once it reaches the full rolling boil stir in the 2 envelopes of pectin. Bring to a full boil again and boil for exactly 1 minute. (use a kitchen timer). Turn off heat and remove pan from the burner. Ladle the mixture into hot, clean and sterilized pint sized glass mason jars. Wipe rims clean with dry cloth and place rings and seals onto your jars. Process jars in a water bath canner for 7 minutes. Remove jars from the processor and let them cool to room temperature. If your jars seal properly they will keep for up to 1 year. Recipe makes 3-4 pint sized jars.


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