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Red and Green Christmas Jalapeno Jelly

– This is a wonderful recipe. I have made it at least 10 times. The secret to looking like the photo(my picture) is to cut the peppers up in very very tiny pieces. I also put all the viens and seeds in a metal teaball and put it in the pot I am cooking the peppers in. Gives it a little extra zing. I put it in a hot water bath (5min) and turn it up and down every 1/2 hr for 2 hrs….evenly distributed. A real winner!!!

– This is beautiful and very flavorful. I think it has just the right amount of heat. Other reviewers mentioned some questions/problems they had with theirs. One wanted to know how to keep it from boiling over and almost starting a fire. The answer to that one is a BIG pot and stir constantly during the boiling time! Another wondered why their double batch wasn’t setting. Most canning guides recommend that you make two separate batches rather than try to double the ingredients in one batch. Just one of the mysteries of jelly making. I wouldn’t fool around with the proportions of ingredients (sugar and vinegar) you could run into food safety issues, they are what preserve the jelly safely.

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