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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Here's a quick recipe for jalapeno jelly that's stored in the freezer. Serve with Cream cheese and crackers or hush puppies. Ingredients:
4 large jalapenos |
1/2 small green pepper, seeded and stem removed |
3 cups granulated sugar |
1 1/4 cups cider vinegar |
1 (85 ml) packet liquid pectin |
Directions:
1. Remove stems and some of the seeds from the jalapeno peppers, or leave all the seeds for a hotter jelly.
2. Coarsely chop jalapenos and sweet pepper.
3. Place in a blender and process to a fine mince.
4. Combine the minced peppers, sugar and vinegar in a large stainless or enamel saucepan.
5. Bring to a full rolling boil over high heat, stirring constantly.
6. Stir in pectin all at once, return to a full boil and boil hard, stirring for 1 minute exactly.
7. Remove from heat.
8. Stir for 5 minutes, skimming foam as you need to.
9. Pour jelly into hot, sterilized jars, leaving 1/2 inch head space.
10. The jelly will be VERY liquid at this stage.
11. Wipe rims and seal tightly.
12. Leave at room temp overnight.
13. Refrigerate for up to 1 month or freeze up to 1 year.
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