• 16servings
  • 22minutes
  • 64calories

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Nutrition Info . . .

VitaminsB3, C, E, P
MineralsCopper, Natrium, Fluorine, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups fresh jalapenos, sliced (must be fresh)

  2. 1/2 onion , chopped

  3. 1 teaspoon kosher salt

  4. 1 cup light corn syrup

  5. 2 tablespoons water (or non-acidic fruit juice)

  6. 2 drops green food coloring

  7. 2 (1/4 ounce) packets gelatin

Instructions Jump to Ingredients ↑

  1. Place all ingredients into a small saucepan and cook over medium heat until boiling.

  2. Reduce temperature to low and simmer 20-25 minutes, stirring occasionally until liquid is reduced by about half.

  3. Let cool, stirring occasionally (it will thicken more as it cools) You can serve it warm or transfer to a jar and store in refrigerator. Serve with crackers spread with cream cheese and the candy.

  4. OPTIONAL JELLY RECIPE: Do not reduce the temperature or simmer, but instead, stir in gelatine to dissolve. Return to a full rolling boil for 1 minute, stirring constantly. Remove from heat, and quickly skim off foam if any, with a metal spoon.

  5. TO JAR FOR LONG STORAGE OR GIFTS: Carefully pour hot candy/jelly into hot, sterilized half-pint jars, leaving a 1/4" headspace. Wipe jar rims and adjust the lids.

  6. Process in a boiling water canner for exactly 5 minutes. Remove jars and cool on a wire rack till set (2 to 3 days).


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