You are here

Jalapeno Jelly

The.Southerner's picture
Ingredients
  Chopped jalapeno peppers 1⁄2 Cup (8 tbs) (Use Fresh, About 8 Pieces)
  Red bell pepper 1 , seeded and finely chopped
  Yellow bell pepper/Green bell pepper 1 , seeded and finely chopped
  Sugar 5 Cup (80 tbs)
  White vinegar/Wine 1 1⁄4 Cup (20 tbs)
  Liquid fruit pectin 6 Ounce
Directions

Sterilize 6 half pint jars.
Place the peppers in a large saucepan.
Add sugar and vinegar.
Bring to a boil; boil for 5 minutes uncovered.
Remove saucepan from heat.
Skim off any foam that comes to the top of the liquid mixture as it cools for 20 minutes.
Add pectin.
Mix well; bring to a full rolling boil a second time.
Remove from heat; stir well.
Skim off any foam; carefully pour hot mixture into sterilized jelly jars.
Seal the jars with melted paraffin while jelly is hot.
Do not place tops on jars until paraffin has sealed.
As an appetizer, put jelly on top of any size cream cheese and serve with crackers.
Serve with lamb or poultry; mix with mayonnaise as a sauce for cold, boiled shrimp.
Serve as a sauce for eggrolls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Mixing
Restriction: 
Vegetarian
Ingredient: 
Jalapeno
Interest: 
Everyday, Kids, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

Rate It

Your rating: None
4.04643
Average: 4 (14 votes)