Jalapeno Pepper Jelly

    2 cups cider vinegar
    1 cup finely chopped jalapeno peppers, seeds and ribs removed
    6 cups granulated sugar
    6 ounces liquid pectin

Fill a water bath canner about half full; add the empty canning jars (6 half-pint size) and bring to a boil. Lower heat and leave jars in the hot water. Fill a saucepan with water and bring to a boil. Lower heat and add the lids; keep hot.

In a large stainless steel stockpot or kettle, combine vinegar, chopped/processed jalapeno peppers, and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Stir in the liquid pectin and return to a full rolling boil. Boil for 1 minute. Remove from heat and skim off any foam. Ladle into the hot jars, leaving 1/4-inch headspace and wipe jar rims with a wet paper towel. Fit with lids and screw on the bands firmly. Place the jars in the canner on a rack and add more boiling water to at least 1 inch above the jars.

Bring to a boil, cover, and keep boiling for 10 minutes.
Note: 1-pint jars should be processed for 15 minutes.
Makes about 6 half-pint (8 ounce) jars.

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