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  1. Exported from MasterCook II

  2. Jalapeno Pepper Jelly

  3. Recipe By : Sunset Books

  4. 7 Preparation Time :

  5. Categories : Jams And Jellies

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 4 medium red jalapeno peppers

  8. --(up to 6 peppers)

  9. 3/4 cup red bell pepper -- chopped

  10. 6 cups sugar

  11. 2 1/2 cups cider vinegar

  12. 2 packages liquid pectin (3 oz. each)

  13. 1/4 cup. In a blender or food processor, whirl all of the peppers until finely ground. Place ground vegetables and any juice in a heavy-bottomed

  14. 8 to 10 quart pan. Stir in sugar and vinegar until well blended.

  15. 1 minute. Remove from heat and skim off any foam.

  16. 1/4 headspace. Wipe rims and threads clean; top with hot lids, then firmly screw on bands. Process in boiling water canner for 5 minutes. Typed by Lynn Thomas. Lynn's notes: You can make this with green peppers but it doesn't look as nice. You can also use paraffin instead of processing in boiling water. Use jam within one year of canning. - - - - - - - - - - - - - - - - - -

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