using a bumper crop of jalapeños and this recipe, a friend and i cooked up some very tasty jalapeño jelly. we did make one modification, substituting red jalapeños for the bell pepper.
1 1/2 cup chopped jalapeño peppers
5 cups white sugar
1 1/2 cups apple cider vinegar
1 (6 fluid ounce) container liquid pectin
remove stems, seeds and ribs from jalapeños. dice in food processor. combine peppers, sugar and vinegar in large pot and bring to a rolling boil. boil for 3 minutes, watching carefully to avoid boiling over. let cool for 5 minutes. stirring constantly, add pectin and let cool for 2 minutes. stir for 1 minute. pour into 6 sterilized jelly jars. secure lids with rings and allow to cool. jelly will set up over the next 24 hours.
i served this jelly over cream cheese with crackers, a classic munchie treat. i love the combination of spicy and sweet and i think the substitution of more jalapenos for bell peppers gave it just enough heat.