Recipe Categories
Pickling & Jelly
Jelly2

James's Jalapeno & Chili Pepper Jelly

1/4 C. finely minced red chili peppers
3/4 C. finely minced green jalapeno peppers
6 1/2 C. sugar
1 1/2 C. distilled white vinegar
2 pouches (3 oz. each) liquid pectin
Sterilize 8 half pint jars; keep hot until needed. Prepare lids as manufacturer directs. In a large kettle, combine minced peppers, sugar and vinegar. Bring to a boil. Remove from heat; let stand 5 minutes. Using a metal spoon, skim off any foam. Increase heat to high. Return kettle to heat and bring back to a full rolling boil that cannot be stirred down. Stir in pectin and boil exactly 1 minute, stirring constantly. Remove from heat and ladle into hot jars, leaving 1/8 inch headspace. Wipe jar rims and seal with hot lids and screw bands. Invert jar 30 seconds, then stand upright to seal. Makes about 8 half pint jars.