Description
This recipe came from the Black Lakes in Canada. It is the best that I have ever tasted, and very easy to make.
Ingredients
- 1 large green bell pepper
- 12 jalapeno peppers
- 1 ½ cups apple cider vinegar
- 1 pinch salt
- 4 ¼ cups granulated sugar
- 4 ounces liquid pectin
- 4 jalapeno peppers, seeded and finely chopped
Instructions
- Working in batches if necessary
- combine green bell pepper and 12 whole jalapeño peppers in a food processor or blender. Process until finely chopped.
- Transfer peppers to a large saucepan. Stir in cider vinegar and bring to a boil. Reduce heat and simmer for 15 to 20 minutes.
- Strain mixture through at least 2 layers of cheesecloth
- and discard pulp. You should have about 1 cup of liquid.
- Return liquid to the saucepan
- and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down)
- boil for one minute
- then stir in liquid pectin.
- Stir in remaining finely chopped jalapeño peppers
- and ladle into sterile jars leaving 1/4-inch headspace.
- Seal jars in a hot water bath. Refrigerate jelly after the seal is broken.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 32