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Jalapeno Jelly Recipe

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This recipe for Jalapeno Jelly is from Recipes from Catawba Trail Farm, 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:  
¾ pound jalapeno peppers
2 cups cider vinegar, divided
6 cups sugar (can use brown sugar)
2 pouches liquid pectin
Green food coloring (optional)
Directions:
Directions:
1. Wash peppers; drain.
2. Remove stems ad seeds.
3. Puree peppers and 1 cup vinegar in food processor or blender.
4. Combine puree, 1 cup vinegar and sugar in large saucepot.
5. Bring to a boil; boil 10 minutes, stirring constantly.
6. Stir in liquid pectin. Return to a rolling boil.
7. Boil hard 1 minute stirring constantly.
8. Remove from heat. Skim foam if necessary.
9. Stir in a few drops of food coloring if desired.
10. Ladle hot jelly into hot jars, leaving ¼ inch headspace.
11. Adjust two-piece caps to be finger tight.
12. Process 10 minutes in a boiling water canner (can use large pot with water that completely covers jars).
Number Of Servings:
Number Of Servings:
5 half pint jars
Personal Notes:
Personal Notes:
Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

 

 

 

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