Tuesday, December 21, 2010

Jalapeno Jelly

Recipe from The Silver Scissor blog. Perfect! Not too hot. Must be served with cream cheese on Club or Triscuit crackers!

3/4 lb jalapeno peppers
2 c apple cider vinegar, divided
6 c sugar
2 pouches LIQUID pectin
green food coloring, optional but highly recommended!

~Wash peppers, drain. Remove stems and seeds. Puree peppers and 1 c vinegar in food processor or blender (blender works great!).
~Combine puree, 1 c vinegar, and sugar in very large pot. This will bubble up quite a bit so use a stock pot or larger pot.
~Bring to a boil and continue boiling for 10 minutes. Have a book or other good reading material nearby to help pass the time!
~Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute stirring constantly.
~Remove from heat. Skim foam. Stir in a few drops of food coloring, otherwise it will be a weird yellowish color.
~Ladle hot jelly into jars leaving 1/4 inch headspace.
~Process 10 minutes in boiling water canner.
~Makes approximately 7 half pints.

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