Jalapeno Pepper Jelly Recipe
Ingredients
| 1 large green pepper, cut into quarters | ||
| Jalapeno peppers | 2 To taste | |
| Sugar | 6 1/2 Cup (16 tbs) | |
| Cider vinegar | 1 1/2 Cup (16 tbs) | |
| 1/2 of 6-ounce package (1 foil pouch) liquid fruit pectin | ||
Directions
Finely chop green pepper and jalapeno peppers using food processor or knife.
In 4 1/2-quart Dutch oven, combine chopped peppers, sugar and vinegar.
Bring to boil; reduce heat.
Cover and simmer, stirring often, about 15 minutes or until pepper mixture turns transparent.
Stir in pectin; add food coloring.
Return to full rolling boil; boil, uncovered, 1 minute, stirring constantly.
Remove from heat.
Skim off any foam with metal spoon.
Pour at once into hot sterilized half-pint jars; seal, using metal lids or paraffin.
In 4 1/2-quart Dutch oven, combine chopped peppers, sugar and vinegar.
Bring to boil; reduce heat.
Cover and simmer, stirring often, about 15 minutes or until pepper mixture turns transparent.
Stir in pectin; add food coloring.
Return to full rolling boil; boil, uncovered, 1 minute, stirring constantly.
Remove from heat.
Skim off any foam with metal spoon.
Pour at once into hot sterilized half-pint jars; seal, using metal lids or paraffin.
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