Category, DifficultyBeginner

This zesty jalapeno jelly adds a little flair to cheese trays.

Yields1 Serving
Prep Time30 minsCook Time15 minsTotal Time45 mins

 1 Red Bell Pepper
 1 Green Bell Pepper
 10 Jalapenos (mild to medium)- leave seeds in
 1 1/2 cup White Vinegar
 1/2 teaspoon Salt
 6 cup Xylitol Sweetener
 1 pouch Citrus Jelly Powder (Sugar Free)
 2 tablespoon Citrus Peel (Orange or lemon)

1

In a food processor, finely chop peppers. Put in large pot with vinegar, salt and sugar. Boil for 10 minutes stirring often.

2

Add jelly pouch and boil 1 more minute.

3

Fill canning jars. Water bath for 10 minutes (wait a day or so before serving so the jelly has a chance to 'gel').

4

Serve with crackers and cream cheese. Also use as a dipping sauce for steak or chicken.

Ingredients

 1 Red Bell Pepper
 1 Green Bell Pepper
 10 Jalapenos (mild to medium)- leave seeds in
 1 1/2 cup White Vinegar
 1/2 teaspoon Salt
 6 cup Xylitol Sweetener
 1 pouch Citrus Jelly Powder (Sugar Free)
 2 tablespoon Citrus Peel (Orange or lemon)

Directions

1

In a food processor, finely chop peppers. Put in large pot with vinegar, salt and sugar. Boil for 10 minutes stirring often.

2

Add jelly pouch and boil 1 more minute.

3

Fill canning jars. Water bath for 10 minutes (wait a day or so before serving so the jelly has a chance to 'gel').

4

Serve with crackers and cream cheese. Also use as a dipping sauce for steak or chicken.

Jalapeno Jelly