Jalapeño Jelly

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  • 2 medium red bell peppers, seeded and finely diced
  • 2 medium green bell peppers, seeded and finely diced
  • 10 jalapeño peppers, seeded and finely chopped
  • 1 cup cider vinegar
  • 5 1/4 cups granulated sugar
  • 1/4 cup TABASCO® brand Green Jalapeño Pepper Sauce
  • 1/2 teaspoon butter or margarine
  • 1 (3-ounce) pouch liquid fruit pectin


Prepare 6 half-pint (1 cup) jelly jars. Check to be sure they have no knicks, cracks or sharp edges that will prevent an airtight seal or cause breakage. Wash jars, lids and screw bands in hot, soapy water; rinse well. Leave jars and lids in hot water until ready to use.

Combine peppers, vinegar, sugar and TABASCO® Green Sauce in a 5-quart saucepan over high heat; add butter (to prevent foaming during cooking). Bring mixture to a full rolling boil; stir in fruit pectin and return to a full rolling boil. Boil exactly 1 minute, stirring constantly.

Remove from heat and skim off any foam. Immediately pour into jars and seal according to manufacturer's directions. Invert jars 5 minutes, then turn upright. After jars are cool, check seals. Let stand at room temperature 24 hours. (Jelly may take up to 3 days to set). Label and date jars. Store opened jam in refrigerator and use within 3 weeks.

Makes 6 half-pints.

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