Canning Recipes




Jalapeño Jelly
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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3/4 cup jalapeño or serrano peppers
2 medium green bell peppers -- seeded, sliced
1 1/2 cups distilled white vinegar
6 1/2 cups sugar
1 bottle liquid pectin - (6 oz)
1 tablespoon dried red pepper flakes
Green food coloring -- (optional)

Place jalapeño peppers, green peppers, and vinegar in bowl of food
processor. Using metal blade and quick on and off turns, finely grind
peppers. Scrape pepper mixture into heavy saucepan. Stir in sugar. Cook
over high heat, stirring constantly, until liquid comes to a full, rolling
boil. Boil for 10 minutes.

Remove from heat. Stir in liquid pectin, red pepper flakes, and 2 to 3
drops food coloring, if desired. Immediately pour into hot sterilized
jars and vacuum seal. (Hot water bath method, or may be refrigerated up
to 6 weeks).

This recipe yields 4 half-pint jars.

Comments: Generally used as an hors d'oeuvre with cream cheese on water
biscuits. You can also use it as a glaze for meats, game, and poultry or
as an accompaniment to meats or game.




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