Jalapeno Jelly Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 3 medium to small green bell peppers or 1 large
14 jalapeno peppers both red and green + 4 more chopped, seeded, and set aside
1 1/2 C. cider vinegar
pinch of salt
4 1/4 C. granulated sugar
4 ounces (1/2 C.) liquid pectin
|
|
Directions: |
Directions:
Combine the bell peppers and 14 Jalapenos in the bowl of a food processor or blender. Process until finely chopped. Do in batches if need be.
Place the peppers in a large saucepan and stir in the vinegar. Bring to a boil and simmer for 15-20 minutes. Do not let it boil the liquid away. Strain through at 4 layers of cheese cloth and discard the pulp. You should have about 1 C. of liquid. Add vinegar if needed to get this amount.
Return the liquid to the saucepan and stir in the salt and sugar stirring until dissolved while you bring to a boil over medium high heat. When it comes to a rolling boil that you cannot stir down boil for exactly 1 minute. Turn off the burner and stir in the pectin and remaining chopped peppers.
Ladle into hot sterile jars leaving 1/4" head space. Wipe the rims and seal with sterile bands and lids.
Seal in a hot water bath for 5 minutes. Refrigerate jelly after the seal is broken.
|
|
Personal
Notes: |
Personal
Notes: Note: The pectin must be liquid and what I used came in 3 ounce pouches. I had to open both and measure to get 4 ounces which is 1/2 cup.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Jalapeno Jelly is from