CTG Article Resources
by Trisha Shirey
The sweetness of the sugar and the tang of the cider vinegar are the perfect complement to the heat of the peppers. This is very tasty on hot biscuits or cornbread or poured over cream cheese for a festive dip. Also good served with chicken, pork roast or lamb.
12 ounces Jalapeño peppers, stemmed, seeded and deveined
2 cups apple cider vinegar, divided
6 cups granulated sugar
2 pouches (3oz. each) liquid pectin
Green food coloring (optional)
Wear gloves when working with peppers!
For a hotter jelly – save the seeds and pepper veins and place them in a cheesecloth bag. Cook with the peppers. Discard before adding the pectin.
Red Pepper Jelly – substitute coarsely chopped red bell peppers for the jalapeños. Add red or yellow food coloring if desired.
Article Type: Recipe