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Green Chili Pepper Jelly Recipe

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A sweet jelly with a hint of Chili pepper flavor. This jelly is great on wheat crackers spread with cream cheese.

Green Chili Pepper Jelly Recipe (+)

Directions

Sterilized the jars by placing them filled with water in the canner that is half full of water. Add enough water to cover the jars. Bring water to a boil and allow it to boil for 10 minutes. Turn off the heat and leave jars in the hot water until ready to fill.
Wash lids and rings in hot soapy water. Dry off rings and set aside.
Place the lids in a small pan and cover with water. Bring to a simmer and then turn the heat off. Leave the lids in the hot water until ready to use. Lid preparation can be done while jelly is cooking.
Stir all of the ingredients together, except for the pectin, in a large saucepan. Bring them to a full boil. Stir occasionally.
Once the mixture is at a rolling boil add the liquid pectin and allow it to boil for 1 minute. Continue to stir during this time.
Remove from the heat and skim off any foam that has developed on top.
After skimming foam off pour the hot jelly into the hot sterilized jars, leaving 1/4 inch headspace.
Wipe the rims and threads of the jars. Place the lid on top of the jar and the place the ring on. Do not over tighten the rings.
Place the jars in a canner that is at least 1/2 full of hot water. Once all the jars are in the canner, add more boiling water until the jars are covered with about 1 inch of water.
Bring water to a full boil, cover and turn the heat down so that the water is just at a steady boil. Cook for 5 minutes.
At the end of the cooking time, carefully remove the jars from the canner and place on a dry towel and allow to cool for 12 hours.
This recipe makes 3 pints or 6 half pints.

Ingredients

-		3 cans diced green chilies (4 oz. cans)
-		2 to 3 tablespoons finely chopped jalapeñoes
-		1 cup cider vinegar
-		1/3 cup lemon juice
-		1 teaspoon chili powder
-		1 teaspoon salt
-		5 cups sugar
-		1 3 oz. pouch of liquid pectin

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