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Jalapeno Jelly
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- #35944
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
3 comments
ingredients
1/3 cup seeded jalapeno peppers
6 1/2 cups sugar
1 1/2 cup seeded green peppers
1 1/2 cup cider vinegar
1/4 teaspoon green food coloring
6 ounces liquid fruit pectin
directions
Finely chop jalapeno and green peppers then place in blender or food processor. Cover and blend 45-60 seconds at medium speed until pureed.
In a large sauce pan, heat sugar and vinegar over moderate heat for about 10 minutes until sugar has dissolved. Add pepper puree and bring to a boil over high heat, reduce heat and simmer 5 minutes. Stir in green food coloring, remove from heat and stir in pectin.
Pour into 1/2 pint sterilized jars, filling to within 1/8 inch of the top. Wipe mouth of jars with wet paper towel, seal with lids and screw bands. Cool upright on wire racks.
Serve with cream cheese on wheat or soda crackers.
added by
margjohnson
nutrition data
32 calories, 0 grams fat, 8 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
see more pepper jelly recipes
reviews & comments
I am very concerned about so many people using unsafe methods to preserve food. Sealing jellies/jams with wax went out with the poodle skirt. For the safest methods for preserving foods, contact your nearest county Extension office for the newest and safest ways to preserve (can) foods. As one Extension person once said to those who persisted in using old methods and not getting sick "you don't know how lucky you are to still be alive"
July 29, 2012
I altered this recipe by increasing the jalapeno peppers to 3/4 cup (9 jalapenos with seeds) as we prefer more substance and heat. Kept the rest of the recipe the same. Great recipe and the best one that I have found yet.
Hi...I've been making preserves for quite some time now. My Mother taught me her canning techniques. Whenever I make jelly or jam I always seal with wax. I have never had a problem. You just need to make sure the inside rim of the jar is clean and dry. This way you are assured of a proper seal. I have used waterbath sealing also, but only when I'm canning things such as peaches, tomatoes etc.
I've been making datil pepper jelly for the past few years....and will admit that I'm not the most experienced canning type person. I'm confused about the need to or not to put the jelly thru the waterbath method..I've seen some recipes that say do so and other like this one don't mention it...and I certainly don't want any issues from not doing so. would appreciate comments on this issue/question