Canning Recipes




Jalapeño Pepper Jelly II
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
1/2 pound fresh jalapeño peppers
or 1 1/2 cups chopped seeded jalapeño
peppers
3/4 pound bell peppers
or 2 cups chopped seeded bell peppers
6 1/2 cups sugar
1 1/2 cups apple cider vinegar
1 bottle liquid pectin - (6 oz)
Green food coloring -- (optional)

Remove all seeds from peppers and chop coarsely. Put peppers and vinegar
in blender and puree.

Mix pepper, vinegar, and sugar. Bring mixture to boil and boil for 5
minutes. Add bottle of pectin and a few drops of green food coloring, if
desired. Bring to rolling boil for one minute.

Pour into hot, sterilized jars and seal. Process in hot water bath for 5
to 7 minutes.

This recipe yields ?? servings.

Comments: Serve this jelly with beef, lamb, or with cream chese and
crackers.





© 2008 canning-recipes.com contact