Jalapeno Jelly #5 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
10: Jalapeno chiles, stems removed
2 medium: Bell peppers,
1 1/2 cup: Distilled vinegar,
6 cup: Sugar,
1/3 cup: Lemon juice,
4 ounce: Liquid pectin,
10 Drops: green food coloring,
Directions:
Six 1/2 pints
Place chiles and peppers in a blender and puree until finely chopped.
Combine the puree and vinegar, bring to a boil over high heat, and
boil rapidly for 10 minutes, stirring occasionally.
Remove pan from heat and stir in sugar and lemon juice.
Return pan to heat, bring to a boil again, stir in the pectin and food
coloring and boil again, stirring constantly for 1 minute.
Skim off foam and bottle in sterilized jars.
The Whole Chili Pepper From the collection of Jim Vorheis
Source from luhu.jp
Place chiles and peppers in a blender and puree until finely chopped.
Combine the puree and vinegar, bring to a boil over high heat, and
boil rapidly for 10 minutes, stirring occasionally.
Remove pan from heat and stir in sugar and lemon juice.
Return pan to heat, bring to a boil again, stir in the pectin and food
coloring and boil again, stirring constantly for 1 minute.
Skim off foam and bottle in sterilized jars.
The Whole Chili Pepper From the collection of Jim Vorheis
Source from luhu.jp