Ingredients Weight Measure
Medium red bell peppers, seeded and finely diced 2 ea.
Medium green bell peppers, seeded and finely diced 2 ea.
Jalapeño peppers, seeded and finely diced 10 ea.
Cider vinegar 1 cup
Granulated sugar 5-1/4 cups
TABASCO® brand Green Jalapeño Pepper Sauce 1/4 cup
Butter or margarine 1/2 tsp.
Liquid fruit pectin 3 oz.


  1. Prepare 6 1/2-pt. (1 cup) jelly jars. Check to ensure that they have no nicks, cracks or sharp edges that will prevent an air-tight seal or cause breakage. Wash jars, lids or screw bands in hot, soapy water; rinse well. Leave jars and lids in hot water until ready to use.
  2. In 5-qt. saucepan, combine peppers, vinegar, sugar and TABASCO® Green Jalapeño Pepper Sauce; add butter (to prevent foaming during cooking). Over high heat, heat mixture to full boil. Add liquid fruit pectin to pepper mixture. Return to full boil; boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam. Immediately fill jars and seal as manufacturer directs. Invert jars 5 minutes; then turn upright. After jars are cool, check seals. Let stand at room temperature 24 hours. Label and date jars. Store opened jelly in refrigerator to use up to 3 weeks.

Yield: 6-1/2 pints