Directions. Working in batches if necessary, combine green bell pepper and 12 whole jalapeño peppers in a food processor or blender. Process until finely chopped. Transfer …
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Recipe Instructions In food processor, finely chop peppers.Place peppers in large pot with vinegar, salt and sugar. Boil for 10 minutes stirring often.Add Certo pouch and boil 1 more …
Homemade jelly using the apples and peppers of your choice! Place the apples, water, vinegar, and jalapeno in a large, heavy saucepan. Bring to a boil over medium-high heat, stirring occasionally. As soon as the mixture boils, lower the heat to medium and cook for about 20 minutes, or until the apples soften.
Vinegar: is used to help the jelly set and the acid in the vinegar helps make it safe for canning and long term storing. White or apple cider are my favorite varieties for jalapeño jelly. Chop peppers: Finely chop bell peppers then use paper towels to squeeze out excess liquid.
Instead of jalapeños, feel free to use other types of chili peppers in this jelly. Also, try a variety of colors: Try red, yellow, or orange chilis, according to your preferred level of heat. You can also make this jelly milder by replacing part of the jalapeños with green bell pepper (e.g. 5 jalapeños to 1 medium green bell pepper).
I’ve made super easy green and red pepper jellies that are keto-friendly and require minimum canning supplies—the only supply being mason jars. I love having pepper jelly over cream cheese, and sometimes I will sweeten it a bit more to have over a salad.