Grandmother’s Jalapeno Jelly

I’ve seen/heard of/tried multiple versions of “Jalapeno Jelly” but this one is always my favorite… 🙂

And in case you’re wondering, no, it’s not very spicy.

  • 1 c. red or green bell pepper, cut into strips
  • 2 c. cider vinegar
  • 1/3 c. jalapenos, drained, rinsed, de-stemmed, and with NO seeds
  • 1.5 c. finely chopped dried apricots
  • 6 c. sugar
  • 1 3-oz. liquid pectin, or 1 packet powdered pectin
  • 5 drops red or green food coloring (to match bell pepper you used)
  • jars and sterilization setup

Chop pepper strips, jalapeno, and dried apricots finely (or chop in food processor with cider vinegar).  Combine with cider vinegar and sugar in saucepan; bring to a boil for 5 minutes.

Remove from heat, skim off any foam. Cool 2 minutes, then add pectin and food coloring.

Pour into sterilized jars and fasten lids.  Place in boiling water bath in large pot (without glass jar bottoms touching the hot pot directly) until lids ‘pop’ down.

Source: my grandmother, obviously


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