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Jalapeno Pepper Jelly
Recipe By : Sunset Books
Serving Size : 7 Preparation Time :0:00
Categories : Jams And Jellies
Amount Measure Ingredient -- Preparation Method
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4 medium red jalapeno peppers
--(up to 6 peppers)
3/4 cup red bell pepper -- chopped
6 cups sugar
2 1/2 cups cider vinegar
2 packages liquid pectin (3 oz. each)
1) Remove most of the seeds from the jalapeno peppers and chop
coarsely. You should have 1/4 cup. In a blender or food processor,
whirl all of the peppers until finely ground. Place ground vegetables
and any juice in a heavy-bottomed 8 to 10 quart pan. Stir in sugar
and vinegar until well blended.
2) Bring to a full rolling boil over high heat, stirring constantly.
Stir in pectin all at once. Return to a full rolling boil; then boil,
stirring for 1 minute. Remove from heat and skim off any foam.
3) Ladle hot jelly into hot, sterilized half-pint jars, leaving 1/4"
headspace. Wipe rims and threads clean; top with hot lids, then
firmly screw on bands. Process in boiling water canner for 5 minutes.
Typed by Lynn Thomas. Lynn's notes: You can make this with green
peppers but it doesn't look as nice. You can also use paraffin
instead of processing in boiling water. Use jam within one year of
canning.
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