Ingredients:
3/ 4 pound jalapeno peppers
2 cups cider vinegar
6 cups sugar
2 packets of liquid pectin
A few drops green food coloring (optional)
Method
Wash, remove stems, cores and seeds from peppers.
In a scrupulously clean blender or food processor, puree the peppers with 1 cup of vinegar. Transfer mixture to a large pot. Add remaining 1 cup of vinegar and sugar. Bring to a boil and boil for another 10 minutes, stirring constantly.
Add the pectin and cook to a rolling boil for one minute, stirring constantly. Skim the foam that accumulates on top. Remove from oven. Add food coloring if desired.
While the jelly is still hot, ladle hot jelly jars, when the headspace of 1 / 4 inches. Screw the lids and adjust. Process in a boiling water bath Canner for 10 minutes. Canner and remove fresh air currents instead.
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| Jalapeno Jelly |
3/ 4 pound jalapeno peppers
2 cups cider vinegar
6 cups sugar
2 packets of liquid pectin
A few drops green food coloring (optional)
Method
Wash, remove stems, cores and seeds from peppers.
 |
| Jalapeno Jelly |
Add the pectin and cook to a rolling boil for one minute, stirring constantly. Skim the foam that accumulates on top. Remove from oven. Add food coloring if desired.
 |
| Jalapeno Jelly |
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