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Recipe(tried): Jalapeno Jelly

Preserving - Jams, Jellies
JALAPENO JELLY

3/4 cup ground bell peppers (can mix red & green)
1/4 cup jalapenos, seeded & ground
5 cups sugar
1 cup apple cider vinegar
2 pouches (3 oz. each) liquid fruit pectin
Green food coloring (optional)

Handle peppers carefully when seeding. Do not touch eyes. Mix peppers, sugar and vinegar in large saucepan or kettle. Bring to a boil. Boil 5 minutes. Cool.

Add pectin and boil hard 1 minutes. Stir in food coloring.
Pour into hot sterilized jars to within 1/2-inch of top. Seal.

Process in boiling water bath 5 minutes for half pints.

Makes about 5 (1/2 pint) jars. To make clear jelly, strain before pouring into jars.

Good with meats, particularly game and as an appetizer spread on cream cheese or crackers.
MsgID: 207530
Shared by: Linda Lou,WA
In reply to: ISO: jalepenia jelly (nt)
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: jalepenia jelly (nt)
  HOLLY OF BIG BEAR CALIF.
2 Recipe(tried): Jalapeno Jelly
  Linda Lou,WA
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