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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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From the Ball Blue Book of Preserving. A little different than other recipes as it uses only jalapeno peppers. Be sure to wear disposable or rubber gloves while cutting and seeding jalapenos. I did not add the optional food coloring and got 6 half-pints. Great over cream cheese or for use in recipes. Please be sure you are familiar with hot water bath canning procedures. Ingredients:
3/4 lb jalapeno pepper |
2 cups cider vinegar, divided |
6 cups sugar |
2 (3 ounce) envelopes liquid pectin |
green food coloring (optional) |
Directions:
1. After removing stems and seeds from jalapenos, puree in food processor with 1 cup cider vinegar.
2. Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.
3. Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.
4. Skim foam, if necessary, and stir in a few drops of food coloring, if desired.
5. Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.
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