Lemon Jalapeno Jelly

• servings: 6 pints
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 1/2 cups cider vinegar

1/2 cup fresh lemon juice

3 -4 jalapeno peppers, fresh

1 whole lemon zest, grated (from 1 lemon)

6 cups sugar, white

2 (3 ounce) liquid fruit pectin (two - 3 ounce envelope)

2 dashes yellow food coloring

Directions

Combine vinegar, lemon juice, lemon zest and jalapeno peppers in a blender. Pulse to desired fineness. Combine with sugar in saucepan and bring to a boil. Boil hard for 5 minutes. Stir occasionally. Remove from heat and skim to remove foam. Cool 2 minutes, then mix in pectin and food color.

Pour into sterilized jars and fasten lids. Process in boiling water bath for 15 minutes, if desired, or refrigerate. Cool.

Invert jars a few times after about 30 minutes of cooling to distribute peppers evenly before jelly completely sets.

Nutrition

• Calories: 796.2
• Total Fat: 0.1
• Saturated Fat: 0
• Cholesterol: 0
• Sodium: 5.4
• Total Carbohydrate: 203
• Dietary Fiber: 0.8
• Total Sugars: 200.6
• Protein: 0.1