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Jalapeno Jelly Recipe

   
 

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     Jalapeno Jelly

Category   Sauces
Sub Category   None
Ingredients
6 Fresh Jalapeno Pepper Trimmed, Seeded with Veins Removed
1 1/2C Cider Vinegar
5 1/2C Sugar
1/2 t Salt
6 oz Liquid Pectin - 2 Pouches
Green Food Coloring
 
Instructions
Cut each pepper into 3 or 4 pieces leaving in some seeds - depending on how hot you want the jelly to be. Pour cider vinegar into blender or food processor, add pepper, chop until peppers are very fine.
Place pepper, vinegar, sugar and salt in 3 pot, bring to a boil, stirring to disolve sugar. Reduce heat to simmmer for 10 minutes. Add 1/2t margarine (to keep kelly from foaming) and skim off foam. Stir in Pectin and food coloring. Bring back to boil for 1 minute. Remove from heat and stir well. Let sit for 5 minutes and pour into jelly jars and seal. Sit jars updise down for 5 to 10 minutes to help lids seal. Turn right side up and let sit for 24 hours.
Shaka jelly in the jar while it is sitting up to keep seeds and pulp evenly distributed.


Originally Submitted 4/3/2009





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