When people first hear "pepper jelly" their first reaction may be, "Ew!" or "Weird!", but this stuff is seriously amazing. I've been eating jalapeño jelly since I can remember. It's perfectly sweet and spicy at the same time. My favorite way to eat it is on Wheat Thins with cream cheese. However, it's also amazing as a dipping sauce for chicken nuggets, as a stir fry sauce, or as a glaze when roasting meat. The possibilities are endless! Bonus: it also makes a great gift!
1 large red pepper, seeded and cut in to strips
1 large green pepper, seeded and cut in to strips
10 jalapeños, seeded for less spicy jelly (I left the seeds in half of my peppers and I thought the spice was perfect)
1 1/2 cups white vinegar
1/2 tsp. salt
6 cups sugar
3 tbs. Ball RealFruit Low or No-Sugar Needed Pectin
1. In food processor or blender, finely chop peppers. Put in large saucepan with vinegar, salt, and sugar. Boil for 10 minutes, stirring often. Add pectin and boil 1 more minute.
2. If canning (recommended) pour in to sterilized jars and water bath for 10 minutes. Wait a day to serve so jelly has time to firm. This recipe makes 12+ small jelly jars.
3. If refrigerating, potion into containers, allow to cool and refrigerate for up to 1 month. Enjoy!