Jalapeno Jelly #1

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Title: Jalapeno Jelly #1
Yield: 1 Servings
Categories: Jelly


3 Large; very ripe red bell
-peppers; cored, seeded
6 -(up to)
8 Fresh Jalapeno chiles;
-seeded (for milder flavor;
-remove ribs; too)
1 1/2 c Cider vinegar (5% acid)
6 1/2 c Sugar
6 oz Bottled liquid pectin

Using a food processor or food chopper, finely chop bell peppers & jalapeno
chiles. Turn chopped peppers & chiles into a large saucepan, stir in
vinegar & sugar and bring to a boil. Boil, uncovered, about 30 minutes or
until mixture is slightly thickened & peppers are clear. Remove from heat;
cool about 10 minutes. Stir in pectin, return to heat, bring to a boil and
boil about 2 minutes longer (at sea level) or until jelly sheets off the
edge of a large, metal spoon held at right angles above pan. Remove from
heat, skim off & discard foam and immediately pour jelly equally into 5 or
6 hot, sterilized 1/2-pint jelly glasses. Cool, then seal with paraffin and
cover with lids. Makes 2-1/2 to 3 pints.

From the , by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,