Saturday, November 12, 2011

Canning Jalapeno Jelly

Jalapeno Jelly
 
12-16 Jalapenos
2 cups Cider Vinegar, divided
6 cups sugar
2 pouches liquid pectin
Green Food coloring–optional (I didn’t use any, and it looks just fine)
 
Wash peppers and remove the stems and seeds. Make use to wear gloves during the seeding process. Using your food processor, puree the jalapenos and 1 cup of the Cider vinegar. Combine the puree, the remaining vinegar, and the sugar in a large saucepot. Bring to a boil and stir constantly for 10 minutes. Add in the liquid pectin and return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off the foam (if there is any). Add in a few drops of green food coloring, if desired.


Ladle the jelly into hot, sterilized jars, making sure to leave ¼ inch headspace. I used half-pints since it is a “strange” jelly. Put on the lid and ring and process in a boiling water bath for 10 minutes.
Makes about (7) half-pints.

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