Rating: 4.69 stars
218 Ratings
  • 5 star values: 168
  • 4 star values: 38
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 4

This recipe came from the Black Lakes in Canada. It is the best that I have ever tasted, and very easy to make.

Recipe Summary test

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
32
Yield:
2 - (8 ounce) jars
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.

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  • Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.

  • Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.

  • Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

Nutrition Facts

109 calories; protein 0.1g; carbohydrates 27.5g; fat 0.1g; sodium 1.1mg. Full Nutrition
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