Return to Preserving Page
(Six 1/2 pints)
10-12 large jalapeno chiles, stems removed 2 serranos, stemmed (optional for more heat) 2 large green bell peppers 1 1/2 cups distilled vinegar 6 cups sugar 1/3 cup lemon juice 4 ounces liquid pectin 10 drops green food coloring
Place chiles and peppers in a blender and puree until finely chopped. Combine the puree and vinegar, bring to a boil over high heat, and boil rapidly for 10 minutes, stirring occasionally
. Remove pan from heat and stir in sugar and lemon juice. Return pan to heat, bring to a boil again, stir in the pectin and food coloring and boil again, stirring constantly for 1 minute.
Skim off foam and bottle in sterilized jars.
Additional notes: Use gloves when handling the chiles. don't overcook. It will harden as it cools. About the hotness: it was nicely hot when made, and mellowed over time. Maybe you should add 1 or 2 green habaneros to the ingredients.
In another recipe they also note that you can add some hot sauce to the prepared jelly to make it hotter.
For Red Jalapeno jelly, use Red Jalapenos, Red Bell Pepper, red serranos, red food coloring.
Suggested uses: serve the jelly over creamed cheese,with crackers or use as a marinade for meat, and chicken, or grilled vegetables.