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Jalapeno Jelly

Anne Major
Duncan Major

  • 1 ¼ lb red or green sweet peppers
  • 1 ¼ Ib jalapeno hot peppers
  • 2 tsp chili peppers
  • Pinch cayenne pepper

  • 2 cups cider vinegar

  • 2 cups lemon or lime juice and rind

  • 2 tsp salt
  • 1 bottle pectin
  • 10 cups sugar

Seed peppers and cut into fine pieces. Boil all but sugar for 5 minutes. Blend well. Boil for another 5 minutes. Add sugar and boil for 10 minutes. Ensure jars and lids have been sterilized for 15 minutes in boiling water.

Add pectin to pepper mixture and boil for 1 minute. Pour into jars. Add lids and screw tops. Finger tighten only. Boil jars for 15 minutes. Let cool on counter. Lids will pop as they seal.