Tool

• Food processor

• Large pot

• Canning jars

• Canning pot

Ingredients

• ¾ pound jalapeño peppers

• 1 green bell pepper

• 1 red bell pepper

• 6 cups granulated sugar

• 1½ cups apple cider vinegar

• ¾ teaspoon salt

• 3 ounces liquid pectin (one pouch)

Direction

1. Remove stems and seeds from the jalapeños and bell peppers. Cut bell peppers into quarters.

2. Add peppers to a food processor and pulse until finely chopped.

3. Transfer mixture to a mesh strainer and drain off excess liquid. Discard the liquid — this step keeps the jelly clear and helps it set properly.

4. Combine the drained pepper mixture, sugar, vinegar, and salt in a large pot.

5. Bring to a rolling boil over medium‑high heat. Boil for 10 minutes, stirring often. Skim foam if desired.

6. Stir in the pectin and boil for 1 minute.

7. Ladle jelly into 6 sterilized half‑pint jars, leaving ½‑inch headspace.

8. Wipe rims clean, add lids, and screw on rings.

9. Place jars on a rack in a water bath and boil for 10 minutes.

10. Remove jars and place on a dish towel. Let cool undisturbed for 24 hours to seal and set.

Notes

• Check seals: If a lid flexes when pressed after cooling, reprocess or refrigerate and use within 3 months.

• Wear gloves: Jalapeño oils can irritate skin and eyes.

• Sanitize jars: Prevents contamination and spoilage.

• Prepare extra jars: Helpful if one gets dirty mid‑process.

• Altitude matters: Adjust water‑bath time based on elevation.

• Adjust heat level: Leave some jalapeño seeds in for a spicier jelly.

• Wipe rims well: Any residue can prevent proper sealing.

• Protect jars: Never place hot jars directly on cold countertops — use a dish towel.

• Food processor tip: Pulse peppers finely but avoid overprocessing to keep texture.

Nutrition

Calories: 810 • Carbs: 206g • Protein: 1g • Fat: 1g • Saturated Fat: 0.1g • Polyunsaturated Fat: 0.1g • Monounsaturated Fat: 0.02g • Sodium: 299mg • Potassium: 265mg • Fiber: 3g • Sugar: 203g • Vitamin A: 1306IU • Vitamin C: 109mg • Calcium: 17mg • Iron: 1mg