Ingredients
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1 1/2
-
1/4
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1 1/2
-
6
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1
-
6 1/2
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-
-
-
-
-
-
-
-
Directions
Spicy Jalapeno Pepper Jelly,This recipe is from “Company’s Coming” Canning book. It is an easy excellent recipe. I double the jalapeno asked for and I like to leave wee flakes of peppers floating in the jelly. If use red peppers use a drop of red food dye and if green well, what else, green,Does this need stored in the frig or on the shelves and for how long?,Fantastic! My first every jelly. People love it. used 3 jalapeo and 1 Carolina Reaper. Its hot but does not stay hot for long. Also used apple cider vinegar and that give it a different taste I imagine. Thanks you for sharing.
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Steps
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1
Done
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Combine Peppers& Vinegar in a Food Processor, Blend Until Smooth& Pour Into a Large Pot. |
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2
Done
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Add Sugar, Heat on Medium-High Heat, Stir Until Sugar Has Dissolved. |
|
3
Done
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Bring to a Boil and Boil 3 Minutes. |
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4
Done
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Stir in the Pectin Return to Full Boil and Boil Hard For 1 Minute, Remove from Heat& Skim Off the Foam. |
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5
Done
|
Add a Drop or So of Food Coloring If Desired. |
|
6
Done
|
Pour Into Hot Sterilized Half Pint Jats, Fill to 1/4" of Top. |
