Ingredients
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3/4
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2
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6
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2
-
-
-
-
-
-
-
-
-
-
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Directions
Jalapeno Jelly,From the Ball Blue Book of Preserving. A little different than other recipes as it uses only jalapeno peppers. Be sure to wear disposable or rubber gloves while cutting and seeding jalapenos. I did not add the optional food coloring and got 6 half-pints. Great over cream cheese or for use in recipes. Please be sure you are familiar with hot water bath canning procedures. For more information, check out the Canning Forum Whenever making large quantities of jams or jellies, be sure not to double the recipe. Just make successive batches in assembly-line fashion; otherwise, they won’t set. The amount of vinegar is correct:),Been making jelly for years. Recipe looked off. Waste of time. Too much pectin. Batch is too small.,Well, a short warning that this is going to instantly foam, like you just made one of those baking soda/vinegar volcanoes would have saved several of my dishtowels and bath towels from being ruined…….that would have been cool….it’s currently in a pot I had to throw into the sink so I could clean this disaster up, not even sure if I’ll bother trying to finish it.
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Steps
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1
Done
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After Removing Stems and Seeds from Jalapenos, Puree in Food Processor With 1 Cup Cider Vinegar. |
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2
Done
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Combine Puree, Additional 1 Cup Cider Vinegar, and Sugar in Large Saucepot. Bring to a Boil; Boil 10 Minutes, Stirring Constantly. |
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3
Done
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Stir in Liquid Pectin. Return to a Rolling Boil and Boil Hard 1 Minute, Stirring Constantly. Remove from Heat. |
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4
Done
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Skim Foam, If Necessary, and Stir in a Few Drops of Food Coloring, If Desired. |
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5
Done
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Ladle Hot Jelly Into Hot Jars, Leaving 1/4 Inch Headspace. Adjust 2 Piece Caps. Process 10 Minutes in a Boiling Water Canner. |
