jalapeno peppers, cored, seeded, and finely chopped
3 cups
cider vinegar
6-1/2 cup
sugar
2 pkg. (3 oz. each)
liquid pectin
Instructions
Process peppers with 1 cup of vinegar in a food processor or blender until finely minced. Transfer mixture to a large stainless steel sauce pan; add remaining sugar and vinegar.
Set pan over high heat; bring to a boil and stir. Remove pan from heat and skim the surface. Stir in pectin and return the pan to heat; bring to a boil. Remove the pan from heat and skim the surface.
Pour the jelly into hot sterilized ½-pint preserving jars. Will keep for 6 months.
Author's Comments
From My Great Aunt.
Yield 8 ½ pint jars.
Serve with cold ham or pork. Also good on crackers spread with cream cheese with dollop o jelly on top.
Instructions
Process peppers with 1 cup of vinegar in a food processor or blender until finely minced. Transfer mixture to a large stainless steel sauce pan; add remaining sugar and vinegar.
Set pan over high heat; bring to a boil and stir. Remove pan from heat and skim the surface. Stir in pectin and return the pan to heat; bring to a boil. Remove the pan from heat and skim the surface.
Pour the jelly into hot sterilized ½-pint preserving jars. Will keep for 6 months.
Author's Comments
From My Great Aunt.
Yield 8 ½ pint jars.
Serve with cold ham or pork. Also good on crackers spread with cream cheese with dollop o jelly on top.
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