Jalapeño Jelly
  • 6 fresh jalapeño chiles, trimmed, seeded, and veins removed (or leave some if you like hotter)
  • 2 green bell peppers, seeded
  • 1-1/2 cups cider vinegar
  • 5-1/2 cups sugar
  • 6 ounces (2-pouch package) liquid pectin
  • few drops green food coloring
  • *Note: For a red pepper jelly, substitute red bell peppers for the green bell peppers, and red jalapeños for the green jalapeños. Prepare as directed for the green jelly and use a few drops of red food coloring.
  1. Cut each chile and pepper into 3 or 4 pieces. Using the metal blade of a food processor, drop the pieces through the feed tube with the motor running. Process to finely mince.
  2. Place the minced peppers, vinegar, and sugar in a 3-quart saucepan and bring to a boil, stirring to dissolve sugar. Lower heat and simmer 10 minutes, skimming foam from the top. Stir in the pectin and food coloring and boil for 1 minute. Remove from heat and let stand for 15 minutes.
  3. Pour into sterilized pint jars, seal, and place in a water bath for 10 minutes. Remove and let cool on tea towels. Makes about 6 cups.
  4. *See note above for making red jelly.
Recipe by The Culinary Cellar at https://theculinarycellar.com/last-minute-one-minute-christmas-appetizer/