Jalapeņo Jelly Recipe - Cooking Index
Jalapeņo Jelly Recipe - Cooking Index
Generally used as an hors d'oeuvre with cream cheese on water biscuits. You can also use it as a glaze for meats, game, and poultry or as an accompaniment to meats or game.
| 3/4 cup | 177ml | Jalapeño or serrano peppers |
| 2 cups | 474ml | Green bell peppers - seeded, sliced (medium) |
| 1 1/2 cups | 355ml | Distilled white vinegar |
| 6 1/2 cups | 1287g / 45oz | Sugar |
| 1 | Liquid pectin - (6 oz) | |
| 1 tablespoon | 15ml | Dried red pepper flakes |
| Green food coloring - (optional) |
Place jalapeño peppers, green peppers, and vinegar in bowl of food processor. Using metal blade and quick on and off turns, finely grind peppers. Scrape pepper mixture into heavy saucepan. Stir in sugar. Cook over high heat, stirring constantly, until liquid comes to a full, rolling boil. Boil for 10 minutes.
Remove from heat. Stir in liquid pectin, red pepper flakes, and 2 to 3 drops food coloring, if desired. Immediately pour into hot sterilized jars and vacuum seal. (Hot water bath method, or may be refrigerated up to 6 weeks).
This recipe yields 4 half-pint jars.
Source:
Morten's Recipe Collection at http://sunsite.auc.dk/recipes
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