Paula Deen's recipes for sweet jalape��o pepper jelly begins by finely mincing 3/4 cup chopped green bell pepper and 1/4 cup chopped hot green pepper in a food processor. Put peppers, 1 1/2 cups of apple cider vinegar and 6 cups of sugar into a saucepan. Bring the mixture to a boil. Remove it from the heat, and add 4 ounces of pectin and four of drops green food coloring.Continue Reading
Divide the pepper jelly among six sterilized 1/2-pint canning jars, and seal using USDA guidelines.
For another jalape��o jelly recipe, process one large red bell pepper, one large green bell pepper and 10 jalape��os until finely shredded. Put the peppers into a large pot. Add 1 1/2 cups of white vinegar, 1/2 teaspoon of salt and 5 to 6 cups of granulated sugar. Bring the mixture to a boil, and then continue cooking it for 10 minutes. Stir frequently.
Add one 3-ounce pouch of liquid fruit pectin. Boil the mixture for one more minute, and then take the pot off the heat. Pour the jelly into four warm, sterilized 1-pint canning jars. Leave 1/4 inch of space at the top.
Cover each jar with a lid and ring. Place jars in a water bath canner for 10 minutes. The jelly is fully set, but still soft, in one to two days.Learn more about Cooking