Jalapeno Jelly - cooking recipe

Ingredients
    3/4 lb jalapeno pepper
    2 cups cider vinegar, divided
    6 cups sugar
    2 (3 ounce) envelopes liquid pectin
    green food coloring (optional)
Preparation
    After removing stems and seeds from jalapenos, puree in food processor with 1 cup cider vinegar.
    Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.
    Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.
    Skim foam, if necessary, and stir in a few drops of food coloring, if desired.
    Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.

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