Ok ladies, I dare you to try this...
I found this recipe when I was organizing all the ones I had cut out and printed out etc...
Jalapeno Jelly
2 large sweet green peppers (about 1 lb) corded, seeded chopped
6 large jalapeno chiles, seeded and chopped (about 2/3 cup)
1 cup cider vinegar
5 1/2 cups sugar
1/2 cup water
1 box (1.75 oz) powdered pectin, dissolved in 3/4 cup water
1/2 cup fresh lemon juice
Green food coloring (what? why?)
6 canning jars (1/2 pint), lids and seals
1-In processor, finely chop green peppers and jalapenos with vinegar.
2-Place pepper mixture in 5 or 6 quart heavy-bottomed nonaluminum saucepan. Stir in sugar and water. Bring to boiling, stirring occasionally; boil over medium-high heat 5 minutes or until slightly thickened.
3-Meanwhile, in small saucepan boil pectin-water mixture 1 minute.
4-Add pectin mixture, lemon juice and desired amount of green food coloring to pepper mixture. Boil 2 minutes. Remove from heat.
5-Pour hot jelly mixture into sterilized canning jars; seal. Process in hot water bath following manufacturer's instructions. Remove jars from water and place on wire rack. Let stand at room temperature 24 hours or until jelly sets up.
6-Store in cool, dark place for up to 6 months.
Now ladies, I know you have gardens...
Wouldn't this be fantastic on tortillas, quesadillas etc. etc.
Let me know!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment