Jalapeno Jelly
Jalapeno Jelly, a jellies and jams recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Jalapeno Jelly
Ingredients
- 3/4 c Jalapeno (or serrano)
- -peppers 2 md Green bell peppers, seeded
- -and sliced 1 1/2 c Distilled white vinegar
- 6 1/2 c Sugar
- 6 oz Bottle liquid pectin
- 1 tb Dried red pepper flakes
Method
- Green food coloring, -optional Servings: makes 4 – 1/2 pint jars Notes: Generally used as an hors d’oeuvre with cream cheese on water biscuits. (That’s Horses de Ovaries, Al).
- You can also use it as a glaze for meats, game, and poultry or as an accompaniment to meats or game.
- Place jalapeno 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).
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- Apple Strawberry Jelly
- Carbonated Beverage Jelly
- Cassis Jelly
- Chipotle Rubbed Cowboy Steak with Jalapeno Jelly
- Cooked Strawberry Jelly . Certo Liquid