Jalapeno JellyAdapted from Southern Living 1992 Annual Recipes, page 230
We modified the recipe based on the peppers we had available. We made a quarter of the original recipe.
- 1/4 lb banana peppers (the original recipe called for green peppers but we did not have any.)
- 1/16 lb jalapeno peppers (we used about 8 jalapeno peppers.)
- 1 1/3 cup sugar
- 1/3 cup white vinegar (5% acidity)
- 1 1/2 TBSP lemon juice
- 1 (1.49 ounce) package of fruit pectin (the original recipe called for liquid fruit pectin)