Jalapeno Jelly #1

Title:
Jalapeno Jelly #1

Yield:
1 Servings

Categories:
Jelly




Ingredients:





     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,


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