Jalapeno Lemon Jelly-Small Batch

The jalapenos were gorgeous at the produce store so I came home with a big bag of them. After kicking several possibilities around I decided to make some Jalapeno Lemon Jelly. There are a lot of fun things going on with this jelly folks... Immediately you'll notice sweet and tart, then there's the flavor of the peppers and lemon, and finally it's followed up by a touch of heat-I likey! I've always enjoyed Jalapeno Jelly but, adding lemon really takes it to another level and adds to the flavor.

I've read you can use all lemon in lieu of the vinegar, I used half lemon/half vinegar. Folks usually add green food coloring, I might try yellow the next time. This recipe gave me about 2 1/2 C of jelly.

Jalapeno Lemon Jelly-Small Batch
4 oz Jalapenos* (about four 2 1/2" long chubby ones), cleaned and rough chopped
1 extra large jalapeno (mack daddy sized), cleaned and 1/4" diced
1/3 C cider vinegar
1/3 C fresh squeezed lemon juice
2 Tblsp dry regular pectin
2 C sugar
green (or yellow) food coloring-optional-I added one drop for giggles

1. Add the chopped jalapenos and vinegar to either a food processor or blender. Blend until liquefied. (*I cleaned the seeds out of my pepper but left some of the membrane. If you don't want chunks of pepper in the jelly add the mack daddy one to the food processor too.)
2. Add blended peppers, diced pepper, lemon juice and pectin to pot and bring to a boil, stirring constantly.
3. Add sugar and bring to a rolling boil. Boil for 1 minute, stirring constantly.
4. Remove from heat and stir in food coloring if using.
5. Add to sterilized jars and process in a water bath for 10 minutes.

Wake up those taste buds and have a happy day:@)

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