Jalapeno Jelly

We aren't big jam/jelly eaters around here.  BUT, now that we have Jalapeno jelly in the house that has all changed.

This recipe is from the Ball book.
4 1/2 cups finely chopped green bell peppers (about 4 large)
1/2 cup finely chopped jalapeno peppers (about 4 small)
1 1/4 cups cider vinegar
3 Tbsp no/low sugar pectin
2 cups sugar
1 cup honey

I know you're not suppose to 'modify' jam/jelly recipes, but I did.  I only had about a half a cup of honey so I added a 1/2 cup more sugar.  I also threw in a couple extra jalapenos for good measure.

Prepare boiling water canner, jars and lids.

Combine green peppers, jalepenos and vinegar in a large saucepan.  Before I did this I threw the peppers in my food processor.

Bring mixture to a full rolling boil that cannot be stirred down over high heat, stirring constantly.

Add sugar and honey.  Return mixture to a full rolling boil.  Boil hard for 3 minutes, stirring constantly.

Remove from heat and skim foam if necessary.  Ladle hot jelly into hot jars leaving 1/4 headspace.  Wipe rim and add lid and band until fingertip-tip tight.

Process filled jars in boiling water canner for 10 minutes  Check seal after 24 hours.

My dear husband has been smearing this on his pork, ham, whatever he has for dinner.  I'm going to pick up some cream cheese and crackers to try with it.

I've been making a lot of jams/jellies this year.  They will be for sale at the Arts 'N More festival in Amboy on September 7th and the Maker Fair in Vernon Center on October 12th, along with other great things!!

Next up on my list....corn cob jelly!

*Always follow safe pressure canning procedures.  

Review your canning manual and the Ball guidelines.