br>Bake at 375 degrees for 20-25 minutes, or until
Mix water and powder pectin in a saucepan.
Bring to boil, stirring constantly.
Add 4 cups jam or jelly (needing to be thickened) and 1/4 cup sugar.
Stir well, then bring to full boil. Boil one minute more.
Remove from heat; skim and pour into jars. Seal.
Combine all the ingredients, except the pectin in a large saucepan or stockpot.
Bring to a boil over high heat, and boil vigorously for 1 minute.
Immediately stir in the the pectin.
Bring mixture back to a rolling boil, and boil for 1 minute.
Spoon jam into prepared jars, leaving 1/4 inch headspace.
Process in a water bath according to directions, usually 10 minutes.
The jam may take several hours to set.
ith lids and rings, boiling for at least 5 minutes and
nife.
CERTO Remake Directions for Cooked Jam or Jelly:.
PREPARE
arinate meat, then prepare ingredients for dressing, before grilling meat.
Process half the green pepper, jalapeno peppers and vinegar at a time in blender until smooth.
Place in a saucepan with sugar, salt and red pepper.
Bring to a rolling boil.
Boil for 2 minutes.
Remove from heat.
Add pectin.
Stir for 5 minutes. Stir in food coloring.
Pour into hot sterilized jars; seal with paraffin.
Good with meats.
place chiles, manoes and lemon juice in a pot.
Combine pectin with 1/4 cup sugar in a small bowl. Add to fruit.
Bring to a full boil, one that cannot be stirred down, stirring occasionally.
Add the rest of the sugar and return to boil for one more minute.
Remove from heat. Remove any foam.
Ladle into hot prepared jars, leaving 1/4 inch at the top. Wipe and process in hot water bath using good canning procedures.
Combine peppers, apricots, jalapenos, vinegar and sugar in a medium stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard for 1 minute, stirring constantly. Add pectin; return to a boil and boil rapidly for 1 minute (or longer to achieve desired consistency). Remove from heat.
Ladle into sterilized jars and process in a for the Shorter Time Processing Procedure- 5 minutes, with additional minutes if altitude is over 300 ft.
Makes 4-5 half pint jars!
Combine peppers and vinegar, half at a time, in blender. Puree until smooth.
Combine puree, sugar, salt and cayenne pepper.
Bring to a boil; cook for 2 minutes.
Remove from heat; add pectin.
Let stand for 5 minutes, stirring constantly.
Add food coloring; mix well.
Pour into hot sterilized jars, leaving 1/2-inch headspace.
Store in refrigerator.
Yields 4 1/2 pint jars.
Roll out the pastry and line an 8-inch sandwich tin.
Spread the jam over the bottom.
Melt butter.
Stir in egg, sugar, coconut and baking powder.
Saute onions in butter until tender.
Add ground beef and brown.
Stir in black-eyed peas, rice and tomatoes.
Mix well. Spoon mixture into a 2-quart casserole.
Sprinkle cheese over top. Bake at 350\u00b0 for 20 minutes or until cheese is melted.
Serves 6 to 8.
Double recipe for larger servings.
Preheat oven to 400 degrees F.
Brown ground beef with Recipe Ready Jalapeno Peppers in large nonstick skillet over medium-high heat; drain fat.*
In 11x7-inch casserole dish combine beef mixture with salsa, half the chips and 2 cups cheese. Top with remaining chips and cheese.
Bake uncovered 20 minutes or until cheese is melted and top is golden brown.
preheated 325-degree oven for 45 minutes.
Remove foil
ugar over top. Let rest for an hour. Cut into slices
hen bake in the oven for around 25- 30 minutes until
nd put in the freezer for 20 minutes.
Preheat oven
nd dip in boiling water for 30 to 60 seconds or
allspice, wine, onion, lime juice, jalapeno pepper, and cilantro.
Season
For Jalapeno Butter:
Combine ginger, garlic and jalapeno peppers in a blender or