Jalapeno Jelly

The "hotness" of this jalapeno jelly is tempered by the sugar. Vinegar adds tartness and the pectin helps the gelling to occur. Serve this as a meat accompaniment or with crackers.

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Ingredients:

• 1 pound jalapeno peppers, seeded and ground  
• 2 cups cider vinegar  
• 1 cup water  
• 1 pkg. pectin  
• 3 to 4 cups sugar (to desired sweetness)

Method

Bring first 4 ingredients to a boil. Stir in sugar; boil hard for 4 minutes. Put into hot, clean pint or half-pint jars. Put lids on & process for 10 min. in a boiling water bath.

Notes: This is a good jelly for meats or what ever you want to use it on. My mom, Gayle, gave this recipe to me.

Number of servings: about 3 pints

Submitted By: lindacay59
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