Jalapeno Jelly Recipe - Cooking Index
Jalapeno Jelly Recipe - Cooking Index
| 2 | Red bell peppers - seeded, diced fine (medium) | |
| 2 | Green bell peppers - seeded, diced fine (medium) | |
| 10 | Jalapeno peppers - seeded, diced fine | |
| 1 cup | 237ml | Cider vinegar |
| 5 1/4 cups | 1039g / 36oz | Granulated sugar |
| 1/4 cup | 59ml | Tabasco Green Pepper Sauce |
| 1/2 teaspoon | 2.5ml | Butter or margarine |
| 1 | Liquid fruit pectin - (3 oz) |
Prepare six 1/2-pint (1 cup) jelly jars. Check to be sure they have no knicks, cracks or sharp edges that will prevent an airtight seal or cause breakage. Wash jars, lids or screw bands in hot, soapy water; rinse well. Leave jars and lids in hot water until ready to use.
In 5-quart saucepan, combine peppers, vinegar, sugar and Tabasco jalapeno sauce; add butter (to prevent foaming during cooking). Over high heat, heat mixture to a full rolling boil. Add liquid fruit pectin to pepper mixture. Return to full rolling boil; boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam.
Immediately fill jars and seal as manufacturer directs. Invert jars 5 minutes, then turn upright. After jars are cool, check seals. Let stand at room temperature 24 hours. (Jelly may take up to 3 days to set). Label and date jars. Store opened jam in refrigerator to use up to 3 weeks.
This recipe yields 6 half-pints.
Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513
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