Jalapeno Jelly
1 package (1¾ oz) powdered fruit pectin.
Recipe Summary Jalapeno Jelly
This recipe came from the Black Lakes in Canada. It is the best that I have ever tasted, and very easy to make.Ingredients | Rosemary Jelly Uses1 large green bell pepper12 jalapeno peppers1 ½ cups apple cider vinegar1 pinch salt4 ¼ cups granulated sugar4 ounces liquid pectin4 jalapeno peppers, seeded and finely choppedDirectionsCombine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. 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, 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.Info | Rosemary Jelly Usesprep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
32
Yield:
2 - (8 ounce) jars
TAG : Jalapeno JellySide Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Jams and Jellies Recipes,
