Sunday, November 20, 2011

Candy's Jalapeño Pepper Jelly

Important: Use rubber gloves when preparing pepper jelly

  • 4 Large green peppers (bell peppers)
  • 14 Medium jalapeno peppers.
  • 1/2 cup fresh lemon juice.
  • 1 cup cider vinegar
  • 6 cups sugar
  • 6 ounces liquid pectin
  • (optional) green food coloring
  • Rubber gloves
  • Measuring cups and spoons
  • Blender
  • Heavy four quart saucepan
  • Sterilized canning jars
Seed and grind the peppers in a blender. Combine this with lemon juice, vinegar and sugar in a heavy four quart saucepan. Bring to a rolling boil. Boil, stirring constantly, for about 15 minutes. Add the pectin and boil for 3 to 5 minutes more. Remove from heat and (if desired) add the green food coloring, a few drops at a time to make the jelly a bright green. Cool slightly, stirring occasionally and spoon into sterilized jars. Seal immediately and store in a cool dry place.
Serve with cream cheese and crackers for a colorful and easy appetizer.

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