Jalapeno Jelly with Sugar

I normally can my jelly using Splenda since I am concerned about the diabetes that runs in my family so I am posting both reduced sugar recipe first and a sugar substitute. Enjoy!

  • 3/4 pound Jalapeno, destemmed, deseeded and sliced
  • 2 cups Apple Cider Vinegar
  • 3 cups Sugar
  • 2 pouches of liquid Pectin
  • Green food coloring (optional)

In a blender or food processor, puree the peppers in 1 cup of the apple cider vinegar. Watch the pepper fumes. Combine the puree, remaining vinegar and sugar in a medium saucepan. Bring to boil. Boil for 10 minutes. Stir in liquid pectin. Return to a rolling boil and boil hard for 1 minute. Stir constantly. Remove from heat and skim any foam. Be certain that the jelly is firm. Add a few drops of green food coloring if desired. Ladle into half pint jar that have been sterilized. Leave 1/4 inch head space. Adjust the flat lids and rings. Process in a hot water bath for 10 minutes. When jars are cooled check for a proper seal. If there are any jars that didn’t seal properly, clean the rims and reprocess or put in the fridge and use immediately.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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