Jalapeño Pepper Jelly

AuthorMelissa Harvey
DifficultyIntermediate
pepper_jelly
Yields8 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
Ingredients:
 2 ½ cups seeded and finely chopped green bell peppers
  cup seeded and finely chopped jalapeño peppers
  cup apple cider vinegar
 3 tbsp pectin like Ball RealFruit Classic Pectin
 ½ tbsp unsalted butter
 3 ¼ cups organic granulated sugar
Directions:
1

This recipe works best when using the Ball freshTECH Automatic Jam and Jelly Maker.

2

Sprinkle pectin evenly over the bottom of the jelly maker with the stirrer attached.

3

Spread peppers evenly over pectin.

4

Pour apple cider vinegar over peppers. Top with butter.

5

Press the "jelly" button and adjust to 21 minutes. Press "enter" to start.

6

After 4 minutes, the machine will beep. Add sugar and place the lid on the pot.

7

While the jelly maker is running, place 4-5 glass (8 oz) jars in a stockpot of water and bring to a boil.

8

When the jelly maker beeps after completion, carefully remove jars from hot water using a jar lifter. Fill jars with jelly, leaving 1/4-inch headspace. Place lids and rings on jars. Make sure rings are tight. Place jars on a trivet or canning rack in the stockpot of simmering water. Make sure there is at least an inch of water covering the tops of the jars. When water comes to a boil, cover pot with a lid and process jars for 10 minutes.

9

Turn off heat, remove the lid from the pot, and let jars sit in the water for 5 more minutes.

10

Carefully remove jars from the water with a jar lifter. Jar lids will begin popping letting you know they are sealed. Let the jars cool for at least 24 hours before moving.

11

Check seals before storing jars.

Nutrition Facts

Serving Size 2 tablespoons

Servings 8


Amount Per Serving
Calories 180
% Daily Value *
Total Fat .78g2%
Saturated Fat .464g3%
Trans Fat 0g
Cholesterol 2mg1%
Sodium 8mg1%
Potassium 76mg3%
Total Carbohydrate 44.39g15%
Dietary Fiber .3g2%
Sugars 42.55g
Protein .35g1%

Vitamin A 9%
Vitamin C 52%
Calcium 1%
Iron 1%
Vitamin E 1%
Vitamin K 3%
Thiamin 2%
Riboflavin 2%
Niacin 1%
Vitamin B6 4%
Folate 1%
Phosphorus 1%
Magnesium 3%
Zinc 1%
Selenium 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Category,

Ingredients

Ingredients:
 2 ½ cups seeded and finely chopped green bell peppers
  cup seeded and finely chopped jalapeño peppers
  cup apple cider vinegar
 3 tbsp pectin like Ball RealFruit Classic Pectin
 ½ tbsp unsalted butter
 3 ¼ cups organic granulated sugar

Directions

Directions:
1

This recipe works best when using the Ball freshTECH Automatic Jam and Jelly Maker.

2

Sprinkle pectin evenly over the bottom of the jelly maker with the stirrer attached.

3

Spread peppers evenly over pectin.

4

Pour apple cider vinegar over peppers. Top with butter.

5

Press the "jelly" button and adjust to 21 minutes. Press "enter" to start.

6

After 4 minutes, the machine will beep. Add sugar and place the lid on the pot.

7

While the jelly maker is running, place 4-5 glass (8 oz) jars in a stockpot of water and bring to a boil.

8

When the jelly maker beeps after completion, carefully remove jars from hot water using a jar lifter. Fill jars with jelly, leaving 1/4-inch headspace. Place lids and rings on jars. Make sure rings are tight. Place jars on a trivet or canning rack in the stockpot of simmering water. Make sure there is at least an inch of water covering the tops of the jars. When water comes to a boil, cover pot with a lid and process jars for 10 minutes.

9

Turn off heat, remove the lid from the pot, and let jars sit in the water for 5 more minutes.

10

Carefully remove jars from the water with a jar lifter. Jar lids will begin popping letting you know they are sealed. Let the jars cool for at least 24 hours before moving.

11

Check seals before storing jars.

Jalapeño Pepper Jelly