Advertisement

Jalapeño green pepper jelly

0

  • Prep Time10 mins
  • Total Time10 mins
  • Makes3 cups (750 mL)
*PLUS Cooking time: 5 minutes

Ingredients

  • 4 large green bell peppers, seeded

  • 127 g green chilies

  • 3 cups granulated sugar

  • 1/2 cup cider vinegar

  • 1/4 tsp butter

  • 1 to 2 drops green food colouring

  • 85-mL pouch Certo liquid pectin

Instructions

  • Cut peppers into quarters. Line a strainer with a double layer of cheesecloth or a tea towel and place over a large bowl.

  • In a food processor, puree peppers and undrained chilies. Turn into strainer. Gather edges of cheesecloth and tightly twist closed. Squeeze juice into measuring cup. Discard pulp.

  • Measure 1 cup (250 mL) of juice into a large saucepan. Add sugar, vinegar, butter and a few drops of food coloring. Bring to a full rolling boil, uncovered, over high heat. Immediately stir in liquid pectin.

  • Return to a full rolling boil and keep boiling, uncovered, stirring for 1 minute. Skim off any foam that forms. Pour quickly into warm sterilized jars, filling up to 1/4 inch (0.5 cm) from rim. Seal while hot with sterilized 2-piece lids. Jelly sets as it cools. Store in the refrigerator.


Nutrition (per serving)

Calories 50, Carbohydrates 12.9g.

Advertisement
Advertisement