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Jalapeņo Jelly Recipe

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This recipe for Jalapeņo Jelly, by , is from How was your day? The four words of love!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kim Sartain

Category:
Category:

Ingredients:  
Ingredients:  
1 green pepper
12 jalapeņo peppers
1 1/2 c. Apple cider vinegar
Pinch of salt
4 1/4 c. Sugar
4 oz liquid pectin
4 jalapeņo peppers chopped finely

Directions:
Directions:
Combine the green bell pepper and 12 jalapeno peppers in a food processor . Process until finely chopped. This can be done in batches, if the peppers do not fit.
Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, or a strainer and discard pulp. You should have about 1 cup of liquid.
Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

Personal Notes:
Personal Notes:
This is greast with cream cheese spread on a wheat thin. A fovrite Sartain Party ingredient!

 

 

 

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