Jalapeno Jelly Recipe - You're Gonna LOVE This Stuff!

Am I crazy? I should be guarding this recipe with my life! Of course, I'm only joking. This is a fantastic recipe for jalapeno jelly, which just so happens to be one of my favorite condiments in the world. It's really nice mixed with cream cheese and spread over toast, English muffins, or even scrambled eggs!

It's super simple to make and requires very little time from start to finish. Just beware of the jalapeno fumes circulating throughout your home during the boiling process. You may initiate a few coughs along the way, but when it's all said and done, it will be well worth it!

Okay, so here's your jalapeno jelly recipe. I know you're going to LOVE it!

Jalapeno Jelly - The Ingredients:

* 5 jalapeno peppers
* 1 green bell pepper
* 3 cups sugar
* 3/4 cup cider vinegar
* 3 oz. pectin
* 2-4 drops of green or red food coloring

Jalapeno Jelly - The Process:

1. Boil jars and lids to sterilize (follow manufacturer's instructions.)

2. Remove seeds from both jalapenos and bell peppers. (Make sure to wash your hands before touching anything else... especially your eyes!)

3. With a sharp knife, chop bell pepper into 1/4 inch chunks. (Should yield 1/2 cup) - Save the rest for something else.

4. Chop jalapenos into 1/4 inch pieces. (Should yield 1/4 cup)

5. In a large saucepan over medium-high heat, combine 1/2 cup bell pepper, 1/4 cup jalapenos, sugar, and vinegar. Bring to a boil.

6. Continue boiling for about 90 seconds.

7. Remove from heat; let cool 5 minutes.

8. Stir in pectin and food coloring.

9. Strain mixture through a fine strainer to remove pieces of peppers.

10. Pour strained liquid into sterilized jars.

11. Cover tightly and store in a cool place up to 6 months.

12. Enjoy!

(Yields 2 cups of jelly).

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