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Heap O'Jalapeno Jelly


  • 12-16 jalapeno peppers, chopped
  • 2 additional jalapeno peppers, diced and seeded
  • 4 -1/4 cups granulated sugar
  • 1-1/2 cups apple cider vinegar
  • 4 ounces liquid pectin
  • pinch salt

Cooking Directions

  1. To a sauce pan, add chopped jalapeno peppers an cider vinegar.
  2. Bring it to a boil then reduce heat to low. Simmer 15 to 20 minutes.
  3. Strain the mixture through at least 2 layers of cheesecloth and remove the pulp.
  4. Add strained liquid back into saucepan. Stir in salt and sugar. Mix to dissolve.
  5. Increase heat and boil about 1 minute. Stir in pectin.
  6. Add diced jalapeno peppers and mix.
  7. Add mixture to sterile jars leaving 1/4 inch headspace.
  8. Seal jars in a hot water bath and refrigerate.

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