"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Jalapeņo Jelly Recipe

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

Contributor:  
Contributor:  
Rocky Wallbaum

Category:
Category:

Ingredients:  
Ingredients:  
1 large Green Pepper
12 Jalapeņo Peppers
1.5 c 325 mL Vinegar
4.5 c 1.125 L Sugar
pinch Salt
4 oz 120 mL Liquid Pectin
4 Jalapeņo Peppers, seeded and finely chopped
Food colouring (optional)

Directions:
Directions:
1. Sterilize jars you'll be using to store jelly.
2. Finely chop Bell and Jalapeņo peppers in food mill or blender.
2. Transfer minced peppers to large saucepan, cover with vinegar, boil and simmer 15-20 minutes.
3. Strain through cheesecloth and discard pulp. This should give you about 1 c 250 mL or liquid.
4. Pour into small saucepan, add sugar and salt, and bring to a boil. Stir until sugar has dissolved.
5. Boil for one minute, then stir in pectin. Add coloring if desired.
6. Stir in remaining jalapeņo peppers, and ladle jelly into sterilized jars.
7. Cool on wire rack. refrigerate after opening.

Number Of Servings:
Number Of Servings:
1 cup (32 servings)
Preparation Time:
Preparation Time:
1 hour 5 minutes
Personal Notes:
Personal Notes:
Nice as an accent to hors d'oeuvres,

 

 

 

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