Jalapeņo Pepper Jelly Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 red peppers, seeded, finely chopped (about 1-1/2 cups)
2 green peppers, seeded, finely chopped (about 1-1/2 cups)
10 large jalapeņo peppers, seeded, finely chopped (about 1 cup)
1 cup cider vinegar
1 pkg. SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
5 cups sugar, measured into separate bowl
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Directions: |
Directions:BRING to a boil a pot, small, gravy size saucepan, half-full with water, then turn down to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Place flat lids in saucepan on simmer. Let stand in hot water until ready to use.
PLACE peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat.
LADLE immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with flat lids. Screw bands tightly. After jars cool, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) You can hear the lids make a pop sound when they seal. Some people will put a penny on the top of the lids and it will make the penny move when it seals properly. |
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Number Of
Servings: |
Number Of
Servings:80 |
Preparation
Time: |
Preparation
Time:45 min |
Personal
Notes: |
Personal
Notes: Makes About 6 (1-cup) jars or 80 servings, 1 Tbsp. each. Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our reboil the batch to improve your set. If your jam still doesn't set, you can always use it as a glaze or syrup. Over ham, pork or chicken my peach, pear and apple jelly is a big hit. Have not tried it with the pepper jelly but it would make a spicy kick to any meat that would normally be a little bland.
Serving: place on a triscuit a little cream cheese and top with the pepper jelly; warm a brie cheese and top with pepper jelly.
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