Jalapeno Pepper Jelly. This jelly is nice and sweet and works as a simple spread for crackers or breads or toasts. You can make it in your pressure cooker or on the stove and it is a fraction of the cost of.

Goes great with crackers and cream cheese.

Over the past three decades of married life, i am positive i have bottled thousands of homegrown yumminess. The key to this jelly is in the cooking times and the amount of fruit/meat used. This jelly is nice and sweet and works as a simple spread for crackers or breads or toasts. Put chopped jalapeno, bell pepper and apple into blender or food processor. It can be made any time of year, and not expensively. How to make your own homemade pepper jelly (canned, complete directions with photos). Pepper jelly 4 cups of finely chopped peppers (mix of green bell, red bell and jalapeno) (the hotter you want it the more jalapeno you use) 1 cup apple cider vinegar 5 cups white sugar 1 pk sure jell pectin bring peppers, vinegar and pectin to a boil. You can make it in your pressure cooker or on the stove and it is a fraction of the cost of. In this video we are showing you how to make jalapeno pepper jelly. Canning instructions for long term storage included! It makes for a great appetizer.