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Lina
Posted March 31, 2006 07:52 AM
This turned out AWESOME!! Mmmm just had it with popcorn chicken.. This will get made over and over. Only changes I made was I used all jalapenos instead of red peppers and added a bit of green food coloring. YUM!
I might cut down the apple cider vinegar a bit next time.
Red and Green Christmas Jalapeno Jelly
"This is a beautiful jelly of red bell peppers and green jalapenos. It's a perfect relish to many holiday favorites, or serve it with cream cheese on a cracker."
1 cup chopped red bell pepper
1/2 cup chopped jalapeno pepper
5 cups white sugar
1 1/2 cups apple cider vinegar
1 (6 fluid ounce) container
liquid pectin
1.Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.
2.In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
3.Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
4.Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.
Here's a pic.
http://img.photobucket.com/albums/v109/Linajac/JJ1.jpg
Posted March 31, 2006 07:52 AM
This turned out AWESOME!! Mmmm just had it with popcorn chicken.. This will get made over and over. Only changes I made was I used all jalapenos instead of red peppers and added a bit of green food coloring. YUM!
I might cut down the apple cider vinegar a bit next time.
Red and Green Christmas Jalapeno Jelly
"This is a beautiful jelly of red bell peppers and green jalapenos. It's a perfect relish to many holiday favorites, or serve it with cream cheese on a cracker."
1 cup chopped red bell pepper
1/2 cup chopped jalapeno pepper
5 cups white sugar
1 1/2 cups apple cider vinegar
1 (6 fluid ounce) container
liquid pectin
1.Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.
2.In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
3.Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
4.Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.
Here's a pic.
http://img.photobucket.com/albums/v109/Linajac/JJ1.jpg
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