Jalapeno Pepper Jelly is made from pureed jalapenos, bell peppers, and lemon along with apple cider vinegar and pectin. The ingredients are brought to a boil to dissolve the pectin and sugar is added until a hard boil is reached while continuously stirring. The hot jelly is then ladled into sterilized jars and will set as it cools over the next day before being eaten.

1. Jalapeno Pepper Jelly
These instructions were taken from a demo video Grey Goose Gourmet. Her exact ingredients for recipe are a
family secret.
2 cups jalapeno seeds included measure after pureed
6 cups bell pepper seeded measure after pureed
1 whole lemon seeded and pureed
2 cups apple cider vinegar put a little into the processor to get all the tidbits lemon
5 scoops of dry pectin about ¼ c scoop
About 12 c sugar
Toss the lemon into the pot before adding all the vinegar that was not added with the processed
lemon put it in the mixer to get the leftover tidbits
I saw 5 scoops of pectin so maybe about a cup I think could be 3/4 of a cup cook it to a boil and
make sure the pectin is dissolved As far as sugar I think she did around 3 to 5 lbs of pure cane sugar
take it to a hard boil making sure you don't have lumps Continuously stir on the mixture while the
sugar is in and make sure it is dissolving thoroughly. Make sure it gets to where it is at a rolling boil
while being stirred. Take off the foam if it develops and just ladle it into your clean and sterilized jars.
Expect the jelly to be liquid before it cools just let them set for about a day and then after it has been
jarred eat at your own leisure.