- 1-1/2 cups of chopped pecans
- 6 medium-sized red bell peppers
- 6 - 12 jalapenos
- 6 cups of sugar
- 1 cup of white vinegar (5% acidity)
- 1/2 cup of fresh lemon juice
- 6 ounces of liquid commercial pectin
In a dry skillet, toast 1 1/2 cups of chopped pecans for 3-5 minutes over medium-high heat. OR, preheat oven to 350 degrees F and toast chopped pecans on baking sheet for 5-7 minutes. Set toasted pecans aside to cool.
Remove core and seeds from 6 medium-sized red bell peppers and 6 – 12 jalapenos (mild or hot, as you like), mince the peppers, and combine them in a large saucepan with 6 cups of sugar, 1 cup of white vinegar (5% acidity), and 1/2 cup of fresh lemon juice. (The jalapenos are best handled with rubber gloves, for their fiery quality lingers on the fingers). Simmer for about 10 minutes, or until the peppers are nearly tender. Mash the mixture through a strainer to obtain all the juice, discard the peppers, and return the juice to the pot. Bring to a rolling boil, add 6 ounces of liquid commercial pectin, and let the mixture boil hard again for 1 minute. Remove from heat immediately, skim off foam (if any), and pour into sterilized half-pint jars. When the jelly has cooled and become firm, stir in toasted pecans and cover with a tight lid.