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, discrading stem ends, any bits of blackened skin and about half the seends (I use all 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.
Hope you like it.
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, discrading stem ends, any bits of blackened skin and about half the seends (I use all 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.
Hope you like it.
MsgID: 203787
Shared by: Linda Lou,Wa
In reply to: ISO: Jalapeno Jelly Help
Board: Canning and Preserving at Recipelink.com
Shared by: Linda Lou,Wa
In reply to: ISO: Jalapeno Jelly Help
Board: Canning and Preserving at Recipelink.com
- Read Replies (4)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | ISO: Jalapeno Jelly Help |
Librtygal, Wi | |
2 | re: liquid and powdered pectin use |
Linda Lou,Wa state | |
3 | Thank You: Thanks! |
Librtygal, Wi | |
4 | Recipe: Jalapeno Jelly (using powdered pectin) |
Linda Lou,Wa | |
5 | Thank You: Linda Lou |
nance |
ADVERTISEMENT
Random Recipes from:
Preserving - Jams, Jellies
Preserving - Jams, Jellies
- Double-Berry Preserves (cooked in a skillet)
- Apple Chutney
- Persimmon Jelly and Jam
- Gourmet Red Pepper Jelly
- My Tomato Apple Jam
- Beach Plum Butter - variation
- Green Fig and Fennel Seed Marmalade (microwave) (Armenian)
- Cranberry Conserve
- No Sugar Needed Strawberry Jam (using Splenda)
- Apple Cinnamon Conserve and Pineapple Apricot Conserve - Here are the two I could find and I hope you can use them.
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute