Fiery ‘Fridgerator Jelly

3 jalapeno peppers, seeded and coarsely chopped
1/2 green bell pepper, coarsely chopped
3 cups sugar
1/2 cup cider vinegar
1/2 (6 oz) pkg. liquid fruit pectin
2 tablespoons fresh lime juice

Process jalapenos and bell pepper in a food processor until smooth.

Combine pepper puree, sugar and vinegar in a non-aluminum pan. Bring to a boil over medium high heat. Stir constantly. Boil 3 minutes; stir in pectin and lime juice. Boil, stirring constantly, 1 minute. Remove from heat and skim off foam with a metal spoon.

Pour into hot sterilized canning jars, filling to 1/4″ from top; wipe jar rims. Cover and once with metal lids. Screw on bands; cool. Store in refrigerator.

Makes 3 half pints.


Ball Complete Book of Home Preserving

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