Jalapeno Jelly
Prep
20m
Wait
10m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Ingredients
| 2 large jalepeno peppers, seeded and chopped |
| 3 mediun green peppers, cut into 1 inch pieces, divided |
| 1 1/2 cups white vinegar, divided |
| 6 1/2 cups sugar |
| 1 teaspon cayenne pepper |
| 2 3 ounce pouches liquid fruit pectin |
| 6 drops green food coloring |
Jalapeno Jelly Directions
- In a blender or food processor, place the jalapenos, half of the green peppers and 1/2 cup vinegar; cover and process until pureed. Transfer to a large Dutch oven.
- Repeat with remaining green peppers and another 1/2 cup vinegar. Add the sugar, cayenne and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a rolling boil; boil for 1 minute, stirring constantly.
- Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids.
- Process for 10 minutes in a boiling-water canner. Serve over cream cheese with crackers if desired.
Notes
When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutrition facts
Serving size 2 tablespons vegetarian
Per Serving
| Kcal: | 70 kcal |
| Fibers (g): | 0.1g |
| Carbs: | 18.4g |
| Sugar (g): | 18.2g |
