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Green Chili Pepper Jelly Recipe

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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
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.
A sweet jelly with a hint of Chili pepper flavor. This jelly is great on wheat crackers spread with cream cheese or on your favorite bread.
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green chili pepper jelly

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Anonymous
Rating of 5 out of 5.0 stars
Reviewed By: 's Rating:
Anonymous
Reviewed By: 's Review:
"This is the best! Each year I get fresh roasted chilies at our local farmers market. I clean and chop them up and throw them in the freezer. I substituted the canned chilies for those in the freezer. It is hot! But oh so good! Done two batches this week!"
chiefcharlienbspRecipe
Rating of 5 out of 5.0 stars
Reviewed By: 's Review:
"My wife made a batch of this last week. I found the recipe & asked her to try it. I had her add a little extra jalapeno peppers because I figured I would like the extra heat. This jelly is the best! I like it on crackers or her homemade bread. You have to try it!"
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