Jalapeno Jelly
Submitted by: aLyStEr...
Ingredients:1/2 cup chopped Jalapeno Chiles
3/4 cup chopped Green Bell Pepper
6 cups Sugar
2 1/2 cups Cider Vinegar
2 pouches liquid Pectin (3 oz. each)
1/2 tsp Butter
6 drops Green food colouring
3/4 cup chopped Green Bell Pepper
6 cups Sugar
2 1/2 cups Cider Vinegar
2 pouches liquid Pectin (3 oz. each)
1/2 tsp Butter
6 drops Green food colouring
Method:- Prepare seven 1/2 pint canning jars.
- In blender or food processor, blend chiles and bell pepper until finely ground. Put ground peppers and their liquid into large saucepan (5 to 6 qt.). Stir in food colouring, sugar, vinegar and butter and bring to rolling boil. Stir constantly over high heat. Pour both pouches of pectin in.
- Bring to rolling boil that cannot be stirred down. Boil for 1 minute, stirring constantly. Remove from heat and skim off foam. Fill prepared hot jars with jelly to 1/8 inch of rims. Top with hot lids. Process in a canner for 15 minutes.
- In blender or food processor, blend chiles and bell pepper until finely ground. Put ground peppers and their liquid into large saucepan (5 to 6 qt.). Stir in food colouring, sugar, vinegar and butter and bring to rolling boil. Stir constantly over high heat. Pour both pouches of pectin in.
- Bring to rolling boil that cannot be stirred down. Boil for 1 minute, stirring constantly. Remove from heat and skim off foam. Fill prepared hot jars with jelly to 1/8 inch of rims. Top with hot lids. Process in a canner for 15 minutes.
Recipe added or updated on: June, 2006.
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