- 5 medium-sized red bell peppers
- 12 jalapenos
- 6 cups of sugar
- 1 cup of white vinegar (5% acidity)
- 1/2 cup of bottled lemon juice
- 6 ounces of liquid pectin (2 pouches)
- 1 cup of chopped toasted pecans
Chop your pecans and toast them. You can do this in a dry skillet over medium/high heat for about 3 to 5 minutes or if you prefer you can preheat the oven to 350 and toast on a cookie sheet for 5 to 7 minutes. Set these aside to be added to your jelly.
Wash and Peel your peppers. Remove all seeds. You may want to wear rubber gloves with the Jalapenos.
Mince your peppers with your vinegar. I have a ninja food processor that does a great job.
Combine Peppers, Vinegar, Lemon Juice and sugar in a stainless steel pot. Bring this to a simmer and simmer for about 10 minutes.
Bring mixture back to a rolling boil and add 6 ounces of liquid pectin.
Return to a boil that can’t be stirred down and boil exactly one minute.
Skim any foam and fold in your toasted pecans.
Fill jars leaving ¼ inch headspace.
Wipe rims of jars with a wet paper towel.
Put on lids and rings and tighten down finger tight.
Process jars in a boiling water bath for 10 minutes.
Turn of heat and let set 5 minutes.
Place jars on counter to cool for 24 hours.
Label and Store.