Bernardin Home Canning: Because You Can: Jalapeño Jelly
Discover how to make a unique jalapeño jelly that's translucent yet packed with flavor, perfect for cheese trays or as a creamy spread.
Ingredients
- 3/4 lb (340 g) jalapeño peppers, stemmed and seeded and divided about 12 medium
- 2 cups (500 ml) cider vinegar, divided
- 6 cups (1500 ml) granulated sugar
- 2 pouches (Each: 85 ml) BERNARDIN® Liquid Pectin
- Green food coloring, optional
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