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Jalapeno jelly Canning Recipe

   
 

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     Jalapeno jelly Canning

Category   Breakfast - Brunch
Sub Category   None

Ingredients
 

Instructions
Ingredients- 6 - oz jalapeno peppers, seeded (about 7 medium) 1 - medium green bell pepper, seeded 1 - cup apple cider vinegar 3 - cups sugar 1 - 3 0z pouch Ball or Sure Jell Certo Fruit Liquid Pectin 1 - 2 drops green food coloring, optional 3 - half pint canning jars with Lids & Bands Directions- To start wash your jars in hot soapy water and then prepare the boiling water canner. If using a regular large pot place a round rack or dish cloth on the bottom of the pot. Place the jars on top of rack or dish cloth (this keep the jars from direct contact with the pot or canner). Heat jars and lids in simmer hot water bath until ready for use (do not boil). Set bands aside. Cut off the stems and remove the seeds from the peppers. If you want a bit of a kick leave in half of the jalapeno peppers. Puree peppers using a food processor or high speed blender with 1/2 cup cider vinegar until smooth (do not strain puree).
In a large pot combine puree with remaining 1/2 cup cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently. Add fruit pectin, squeezing the entire contents out of the pouch. Continue to boil hard for 1 minute, stirring constantly. Remove from heat and add food coloring (if using) and skim off any foam. Ladle into hot jar leaving 1/4 inch head space. Wipe rims with a clean cloth. Remove lids from hot water and center lids on the jars. Apply bands but do not tighten too hard. Add jars to hot water bath making sure water completely covers the jars and process in boiling water bath for 10 minutes time starts after water comes to a boil. Remove jars onto a towel or hot pad to cool completely. Check lids to make they have sealed after 24 hours. Lid should not pop up when center is pressed. Serve on crackers with softened cream cheese.
Cook's Note- When cutting or seeding hot peppers, wear rubber glove. Also I wanted to mention that next time I prepare this recipe I am going to try the Certo liquid pectin. I used the Ball brand and the jelly set up a bit thick for my taste. If I do use the Ball pectin again I might try using just half a package and see how that does. So keep that in mind when using the Ball brand pectin. Recipe yields- 3 - (8 oz) half pints Adapted from- Ball Canning & Preserving


Originally Submitted
8/23/2013





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