This jalapeno jelly is perfect on tacos, taquitos, and so much more!
This is one of my favorite kinds of jelly with it's spicy, sweetness!
2 chopped red bell pepper
2 chopped green bell pepper
2 diced and seeded jalapeños
2 ¾ cups sugar
½ cup red wine vinegar
1 tbsp freshly squeezed lime juice
6 tbsp Certo liquid pectin
Combine the peppers, jalapeños, sugar, vinegar and lime juice in a large sauce pan over medium heat. Heat until warm and sugar is dissolved.
Pour mixture into a blender and blend for 5 seconds. Return the blended mixture to the saucepan and bring to a boil. Skim off any foam that rises to the surface. Decrease the heat to low and simmer for 5 minutes.
Stir in the pectin, increase the heat to medium-high and bring to a boil.
Remove from heat and cool. The jelly will set as it cools down. When cool, cover and refrigerate for up to 5 days. If canning follow the directions that come with the jars.
Another serving option is to pour the jar of jelly over a room temperature block of cream cheese and serve with crackers. Yum!
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