This Jalapeno jelly: no pectin, has no additives and only 5 whole ingredients. Quick and easy to make and perfect to put on everything!
Servings 1Cups
Ingredients
3/4CupRoughly chopped Jalapeno Peppers*
1/2CupRoughly chopped Green Bell Pepper
1/2Green apple, cored and cut into chunks
1/2CupWhite Vinegar
1Cupwhite sugar
Instructions
Put chopped jalapeno, bell pepper and apple into blender or food processor. Blend for about 1 minute until it is very finely chopped - almost like a paste.
Put pepper mixture, vinegar and sugar into a tall-sided saucepan. Bring to a boil over medium high heat. Continue cooking for about 15 minutes stirring occasionally.
Once thickened, remove from heat. Put jelly into glass jar and let cool at room temperature. Then store in refrigerator for up to one month.
Notes
*Note: If you would like a little less heat, you can remove the seeds from your jalapenos. I prefer to remove the seeds from about half, but keep some.