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Smoked Jalapeno Jelly


1 1/2 lb. smoked jalapeños, smoked 1 hr. at 175F with hickory
3  red bell peppers
5 lb. granulated sugar
3 c. apple cider vinegar 15 oz. pectin


Remove stems from jalapeño and chop fine with seeds. Remove seeds from bell pepper and chop fine. Heat sugar and vinegar in heavy sauce pot to boil. Add peppers, return to boil and simmer 10 minutes, stirring occasionally. Bring to a rolling boil. Add pectin and stir constantly for one minute. Cool. Also great served with cheese. Recommended wood: Hickory