Jalapeño Jelly
📜 Collection: Unknown Twenty Five | ✍️ Attribution: Fannie Treadwell | 📂 Category: Preserves A classic sweet and spicy pepper jelly recipe from Fannie Treadwell, perfect for serving over cream cheese with crackers. This vibrant preserve combines fiery hot peppers and sweet bell peppers with apple cider vinegar.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 15 mins | None | 4 half-pints |
🔪 Key Equipment
- Saucepan
- Measuring cups
- Canning jars
Ingredients
Jelly Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 6 cups | Sugar | Granulated |
| 6 to 8 | Hot Peppers | Fine chopped |
| 1 whole | Sweet Pepper | Chopped fine |
| 1 pt. | Apple Cider Vinegar | Dark |
| 1 pkg. | Sure-Jell | Dissolved in 6 oz. water |
| 6 oz. | Water | For dissolving pectin |
Instructions
Step 1: Boiling Peppers and Vinegar
- Combine the 6 to 8 hot peppers, 1 whole sweet pepper, and 1 pt. apple cider vinegar in a saucepan.
- Boil the mixture for 10 minutes until peppers are softened.
Step 2: Adding Sugar and Pectin
- Stir in the 6 cups sugar and the 1 pkg. sure-jell (dissolved in 6 oz. water).
- Return to a boil and cook for 1 minute until slightly thickened and clear.
💡 Make-Ahead & Storage: Store in sterilized jars in a cool, dark place for up to one year, or keep in the refrigerator once opened.
Original Recipe Scan
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