July 20, 2011

Jalapeno Jelly




8 oz jalapenos,
4 oz red pepper
2 cups apple cider vinegar
6 cups sugar
2 (3oz) packets of liquid pectin
canning supplies

Slice peppers into chunks, removing veins and seeds.  (Save some seeds to give the jelly some heat.)  Use food processor to chop peppers (with seeds) finely.  Use some of the vinegar in the food processor to get peppers finely chopped.  Put almost-pureed peppers, sugar, and vinegar into pot on stovetop.  Bring mixture to a boil.  Boil 10 minutes, stirring frequently.  Add in packets of pectin and boil one more minute.  Transfer to sterile jars.  Then can and process jars.  To evenly distribute peppers in jelly, after processing, while jars are sitting out on counter, turn jar over every 30 minutes for about an hour and a half, or until jelly is set.


Serving suggestion:  spread over a block of cream cheese and serve with crackers.


Recipe compiled from several online sources as well as basic instructions included with the liquid pectin.

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