Autumnal Jalapeno Jelly

Title:
Autumnal Jalapeno Jelly

Yield:
1 Servings

Categories:
Jelly




Ingredients:





     1 c  Red bell pepper


   1/2 c  Jalapeno pepper


     5 c  Sugar


 1 1/2 c  Apple cider vinegar


     1    Jalapeno pepper; seeds of


     2    Pouch liquid pectin


     6    Canning jars






 Date: Sat, 23 Mar 1996 20:06:59 -0500


 


 From: Walt Gray 


 Remove stems veins and most of the seeds of peppers and chiles.  Adding the


 seeds of 1 jalapeno chile will not make the jelly hotter since the sugar,


 the vinegar, and the cooking process tame (most) all the chiles. The


 floatin seeds in the jar add character.


 


 Using the knife blade of a processor, mince the peppers and chiles with


 quick on and off pulsations.


 


 In a 5 qt. pot, mix the peppers, chiles, seeds sugar and vinegar. Bring to


 a rolling boil and boil for 3 minutes. Remove from the heat and cool for 5


 minutes. Add the 6 ozs of pectin (certo) and stir continuously for 2


 minutes. Allow the mixture to cool for another 2 minutes and the stir again


 for 1 minute. This stirring will distribute the bits of pepper throughout


 the jelly. Pour into jelly jars that have been strilized and seal


 immediatly with lids that have been sterilized seperatly for 5 minutes.


 Test seal, after cooling, with finger. If middle pops up when pressed, jar


 is not sealed.


 


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 From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.