Friday, June 25, 2010

Jalapeno Jelly

5 jalapeno peppers, seeded and chopped
1 medium green peppers, chopped
1-1/2 cups cider vinegar
6-1/2 cups sugar​​
2 pouches (3 ounces each) liquid fruit pectin
​About 2 drops green food coloring, optional
​Cream cheese and crackers, optional
1. Chop peppers fine, leave in jalapeno seeds if more heat is desired.
Add the sugar, peppers and vinegar to pan. Bring to a rolling boil over high heat, stirring constantly.
2. Quickly stir in pectin. Return to a rolling boil; boil for 1 minute, stirring constantly. ​ Remove from the heat; skim off foam. Add food coloring if desired.
3. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. ​
4. Process for 10 minutes in a boiling-water canner. Serve over cream cheese with crackers if desired. Yield: 7 half-pints.
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