"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Jalapeno Jelly Recipe

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This recipe for Jalapeno Jelly, by , is from Mahaffey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Mahaffey
Added: Saturday, January 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 fresh jalepeno peppers and 1 karge green pepper all seeded and chopped.
6 1/2 cups sugar
1 1/2 cups cidar vinegar
3 oz (1 pkg) liquid fruit pectin
several drops green food coloring

Directions:
Directions:
Use knife blade in food processorto shop peppers. Combine with sugar and vinegar in sauce pan. Cover and boil gently, stirring frequently until moxture becomes transparent (20 minutes)

When transparent, add fruit pectin and food coloring. Bring to a boil, stirring constantly, for 1 minutes - full rolling boil.

Seal in half pint jars

Number Of Servings:
Number Of Servings:
6 1/2 pints

 

 

 

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