Texas Jalapeno Jelly Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: • 2 jalapeno peppers, seeded and chopped
• 3 medium green peppers, cut into 1-inch pieces, divided
• 1-1/2 cups white vinegar, divided
• 6-1/2 cups sugar
• 1/2 to 1 teaspoon cayenne pepper
• 2 pouches (3 ounces each) liquid fruit pectin
• About 6 drops green food coloring, optional
• Cream cheese and crackers, optional
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Directions: |
Directions:In a blender or food processor, place the jalapenos, half of the green peppers and 1/2 cup vinegar; cover and process until pureed. Transfer to a large Dutch oven.
Repeat with remaining green peppers and another 1/2 cup vinegar. Add the sugar, cayenne and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a rolling boil; boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids.
Process for 10 minutes in a boiling-water canner. Serve over cream cheese with crackers if desired. Yield: 7 half-pints.
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Personal
Notes: |
Personal
Notes: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. Nutritional Analysis: 2 tablespoons equals 92 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 24 g carbohydrate, trace fiber, trace protein.
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