"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Jalapeno Jelly Recipe

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

Contributor:  
Contributor:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
3⁄4 lb jalapeno pepper
2 cups cider vinegar, divided
6 cups sugar
2 (3 ounce) envelopes liquid pectin
green food coloring (optional)

Directions:
Directions:
After removing stems and seeds from jalapenos, puree in food processor with 1 cup cider vinegar.
Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.
Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.
Skim foam, if necessary, and stir in a few drops of food coloring, if desired.
Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.

*You could add other fruit if you want!

Preparation Time:
Preparation Time:
40-60 minutes
Personal Notes:
Personal Notes:
Best recipe! Papaw loves this jelly. He will call when he's low. Good flavor!

 

 

 

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