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Recipe: Jalapeno Jelly

Preserving - Jams, Jellies
Jalapeno Jelly

About 5 whole canned jalapeno chile peppers (our fresh)
2 medium sized green peppers, cut into pieces
1 1/2 c. white vinegar
1 pkg. (2 oz) powdered pectin
6 cups sugar
10 drops green food coloring (Optional)

Prepare 5 - 1/2 pint canning jars. Rinse jalapeno peppers, discarding stem ends, any bits of blackened skin and about half the seeds. Chop peppers to make 1/4 cup. Place in a blender or food processor along with green peppers and 1/2 cup of the vinegar and whirl until very finely chopped. Pour into a 5-qt. pot. Use remaining 1 cup vinegar to rinse blender or food processor, then add to pot. Stir in pectin and bring to a full, roiling boil
over high heat, stirring constantly. Add sugar and food coloring and continue stirring until mixture comes to a boil again. Let boil for exactly 1 minute, stirring constantly. Remove from heat and skim off foam. Pour into jars and waterprocess for 10 minutes.
MsgID: 203910
Shared by: Linda Lou,WA
In reply to: ISO: Jalapeno Pepper Recipes (for canning)
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Jalapeno Pepper Recipes (for canning)
  Sue/Cincinnati
2 Recipe: Jalapeno Jelly
  Linda Lou,WA
3 Recipe: Marinated Peppers
  Linda Lou,WA
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