Spicy Texas Jalapeno Jelly (Print Version)


01 - 2 jalapeno peppers, seeded and finely chopped.
02 - 3 medium green peppers, roughly chopped, divided.
03 - 1 and 1/2 cups white vinegar, divided.
04 - 6 and 1/2 cups sugar.
05 - 1/2 to 1 teaspoon cayenne pepper.
06 - 2 pouches liquid fruit pectin, 3 ounces each.
07 - Optional green food coloring, about 6 drops.
08 - Serving suggestion: Cream cheese and crackers.


01 - Combine the jalapenos, half of the green peppers, and 1/2 cup vinegar in a blender; blend until the mixture is fully pureed.
02 - Pour the puree into a large cooking pot. Repeat the blending process with the remaining green peppers and another 1/2 cup vinegar, then transfer it into the pot as well.
03 - Add the sugar, cayenne pepper, and the rest of the vinegar to the pot and bring to a rolling boil, making sure to stir non-stop.
04 - Quickly whisk in the pectin and let it boil for another minute, still stirring without pause. Take off the heat, skim off any foam, and mix in food coloring if using.
05 - Transfer the hot jelly into sterilized jars, leaving a 1/4 inch gap at the top. After removing air bubbles and securing the lid, process the jars in a boiling water canner for 10 minutes.