Chrissi's Pepper Jelly

This Jalapeño Jelly is very easily modified by adding different types of spicy peppers. Add more or less Habeneros to adjust the spice. *This recipe makes 8 half pint jars (4 pints) @ 64 ounces of jelly

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse peppers, remove stems and seeds (you can leave the seeds in to add additional spice). Blend all peppers together in a food processor until finely chopped.

Step 2

Add peppers, sugar, vinegar, and salt in a large deep pot. Bring to a boil over medium heat. Boil for 10 minutes stirring often

Step 3

Add Certo pectin and boil for another minute

Step 4

While peppers are boiling ensure your jars are clean and sanitized.

Step 5

Fill warm jars with pepper jelly and sanitized lids

Step 6

Place jars in water bath for 10 - 15 minutes after water begins to boil

Step 7

Remove jars from water bath and allow to cool completely.

Step 8

Allow jars to sit at least 48 hours to allow pectin time to gel.