Lemon Jalapeno Jelly
How to Make Lemon Jalapeno Jelly
- 1Combine vinegar, lemon juice, lemon zest and jalapeno peppers in a blender. Process stop-and-go fashion 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.
- 2Pour into sterilized jars and fasten lids. Process in boiling water bath for 15 minutes, if desired, or refrigerate (the original recipe did not call for processing). Cool.
- 3Invert jars a few times after about 30 minutes of cooling to distribute peppers evenly before jelly completely sets.