"Hunger is the best sauce in the world."--Cervantes

JALAPENO JELLY Recipe

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This recipe for JALAPENO JELLY, by , is from NATURE'S BEST - CHASE'S VINEYARD , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharron Schepkowski

Category:
Category:

Ingredients:  
Ingredients:  
JALAPENO JELLY - ( Yeild 5 x 250 ml jars)

(12) Medium Jalapeno Jelly peppers

Pureed Jalapenos

2c. cider vinegar (divided)

6 c. sugar

2 pouches liquid Pectin

Green food coloring (optional)

5 x 250 ml sterilized canning jars

Directions:
Directions:
©JALAPENO JELLY ( good for topping on Brie cheese and rice crackers - appies)

Stem, peel, and puree jalapeno peppers (12) with cider vinegar.

Add remaining 1 cup cider vinegar and sugar. Boil 10 minutes over high heat.

Add liquid Pectin and boil 1 minute.

Fill and process 250 ml jars; process 5 minutes to lock lids and cool

Number Of Servings:
Number Of Servings:
5 x 250ml jars
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
IF you love tangy hot foods this recipe is for you; it is best used as a topping on Brie cheese for appies; it can be spread on tortillas and used with fillings like salsa, avacado, lettuce and shredded mexi cheese; use your imagination........nice on scrambled eggs or omelette...think mexi..olea!

 

 

 

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