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

Jalapeno Pepper Jelly Recipe

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This recipe for Jalapeno Pepper Jelly is from DELISH--ENJOY THE DISH!!, 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!


Category:
Category:

Ingredients:  
Ingredients:  
10 Jalapeno Peppers
1 C. White Vinegar
2 1/2 T. Powdered Pectin
4 C. Sugar
3-6 Drops Green Food Coloring

Directions:
Directions:
1. Cut the Stems off the Jalapeno Peppers and Cut them in Half. Remove the Pith (White Part) and Seeds from 5 of the Peppers and leave the seeds in the other 5. Add the Vinegar and the Peppers to a High Speed Blender. Must get to a Pureed Mix no Chunks Strain if you have chunks.
2. Pour Mix into a Large Pot on the Stove and Turn on High. Add in Powdered Pectin and Stir. Bring to a Boil that will not Stir down.
3. Add the Sugar and Stir. Add Food Coloring if Desired. Bring Back to a Boil that cannot be stirred down and let it cook for a few minutes. If you are using a Thermometer, the Temp Should be Around 220-223º
4. Turn off Heat and Allow to Cool for a few Minutes. Ladle into Jars and let is set up in the Fridge for 4 Hours or until it is Set. If you want to try some sooner, put some of the jelly into a shallow container and put in the freezer until set.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
10 Min
Personal Notes:
Personal Notes:
Wear Gloves to do the Jalapenos and enjoy with crackers or tortilla/Pita chips

 

 

 

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