Jalapeño Jelly Recipe: Sweet & Spicy Homemade Goodness!

Instructions:

1. Sterilize jars and lids in boiling water or according to manufacturer's instructions. Keep hot.
2. Wearing gloves, finely mince jalapeños and bell pepper. Measure accurately.
3. In a large pot, combine vinegar, sugar, and bell pepper. Bring to a rolling boil over high heat, stirring constantly.
4. In a small bowl, combine pectin with 1/4 cup of water. Stir into the boiling mixture. Continue stirring constantly.
5. Add the minced jalapeños to the pot. Continue to cook over high heat, stirring constantly, until the mixture reaches 220°F (104°C) on a candy thermometer, or until it reaches the jell point.
6. Spoon a small amount of jelly onto a chilled plate. Let cool slightly. If it forms a skin and doesn't run when tilted, it's ready. If not, continue cooking for a few more minutes and test again.
7. Once the jelly reaches the jell point, remove the pot from the heat. Skim off any foam that forms on the surface.
8. Carefully ladle the hot jelly into the sterilized jars, leaving 1/4-inch headspace.
9. Wipe the rims of the jars clean. Place lids on the jars and screw on the bands fingertip-tight.
10. Process in a boiling water bath for 10 minutes (adjust time based on altitude). This step helps ensure a longer shelf life and a secure seal. Skip this step if you plan to refrigerate the jelly and use it within a few weeks.
11. Remove the jars from the canner and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a 'pop' sound indicating that they have sealed properly. If a jar doesn't seal, refrigerate it and use it within a few weeks. Properly sealed jars can be stored in a cool, dark place for up to a year. Now you have a perfect jalapeno jelly recipe!