 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Found this in Coastal Living Magazine. It was my first attempt at making jelly, and it was fun. The jelly was really good, very pretty in the jars. I got great feedback when I served this over a block of cream cheese. Ingredients:
2 red bell peppers, cut into 1-inch pieces |
1/2 sweet onion, cut into 1-inch pieces |
6 medium jalapeno chiles, seeded and minced |
1 (1 3/4 ounce) package dry pectin |
1 cup apple cider vinegar |
5 cups sugar |
Directions:
1. Process bell pepper and onion in a food processor 1 minute or till pureed.
2. Combine red pepper puree, jalapeno chile, pectin, and vinegar in a large Dutch oven; bring to a rolling boil. Quickly stir in sugar, and boil 4 minutes, stirring constantly. Remove from heat.
3. Quickly pour hot jelly into hot sterilized jars, filling to 1/4 inch from top; wipe jar rims.
4. Cover at once with metal lids, and screw on bands.
5. Process in boiling-water bath 10 minutes.
|
|