Jalapeno Jelly Recipe
Ingredients
| Chopped jalapenos | 1/2 Cup (16 tbs) | |
| 1 red bell pepper, seeded and finely chopped | ||
| 1 green or yellow bell pepper, seeded and finely chopped | ||
| Sugar | 5 Cup (16 tbs) | |
| White wine vinegar | 1 1/4 Cup (16 tbs) | |
| 6 ounces liquid fruit pectin | ||
| Paraffin | ||
Directions
Sterilize 6 half pint jars.
Place the peppers in a large saucepan.
Add sugar and vinegar.
Bring to a boil; boil for 5 minutes uncovered.
Remove saucepan from heat.
Skim off any foam that comes to the top of the liquid mixture as it cools for 20 minutes.
Add pectin.
Mix well; bring to a full rolling boil a second time.
Remove from heat; stir well.
Skim off any foam; carefully pour hot mixture into sterilized jelly jars.
Seal the jars with melted paraffin while jelly is hot.
Do not place tops on jars until paraffin has sealed.
As an appetizer, put jelly on top of any size cream cheese and serve with crackers.
Serve with lamb or poultry; mix with mayonnaise as a sauce for cold, boiled shrimp.
Serve as a sauce for eggrolls.
Place the peppers in a large saucepan.
Add sugar and vinegar.
Bring to a boil; boil for 5 minutes uncovered.
Remove saucepan from heat.
Skim off any foam that comes to the top of the liquid mixture as it cools for 20 minutes.
Add pectin.
Mix well; bring to a full rolling boil a second time.
Remove from heat; stir well.
Skim off any foam; carefully pour hot mixture into sterilized jelly jars.
Seal the jars with melted paraffin while jelly is hot.
Do not place tops on jars until paraffin has sealed.
As an appetizer, put jelly on top of any size cream cheese and serve with crackers.
Serve with lamb or poultry; mix with mayonnaise as a sauce for cold, boiled shrimp.
Serve as a sauce for eggrolls.
Chef
