Friday, January 9, 2009

Texas Jalapeno Jelly

Difficulty: ***
Due to use with jalapeno peppers and with care in handling

Ingredients:
  • 4 fresh green jalapenos
  • 2 fresh red jalapenos
  • 2 cups of cider vinegar
  • 6 cups of sugar
  • 6 ounces of liquid fruit pectin
  • 2 drops green food coloring
Equipment:
  • 5 - 1/2 pint jars with new canning lids and bands
  • 1 water canner or deep pot with bottom rack
  • 1 small pot

Method:
  1. Fill canner or deep pot with enough water to cover the jars with 1 inch of water.
  2. Place empty jars in hot water to sterilize.
  3. Finely chop jalapenos and sprinkle in with cider vinegar in a small pot. Heat vinegar to boiling, slowly stirring in sugar. Boil for 12 minutes, constantly stirring to keep from boiling over until all sugar is dissolved.
  4. Remove hot empty jars from boiling water and dry thoroughly.
  5. Slowly stir pectin in to the boiling vinegar solution. Add the food coloring to desired color.
  6. While jars are still hot, pour in hot jelly, leaving 1/4 inch head space. Place lids and bands on jars. Do not overly tighten.
  7. Place closed jars into boiling canner or pot with bottom rack to keep jars from sealing to bottom and breaking. Be sure the water in the canner covers the lids of the jars.
  8. Boil the sealed jars for approximately 11 minutes. Remove jars and place on a cooling rack or towel until cool. Allow to cool for 12 - 24 hours before testing the seals. If the seal does not take, you may utilize new seals and redo the process. Enjoy!

Tips:
  • Serve with Ritz Crackers and Cream Cheese for tasty bite-sized morsels.
  • The amount of heat in the jelly depends on how many seeds are left in the jelly. If you want spicy, leave the majority of the jalapeno seeds in the jelly. To have a more mild jelly remove the seeds from the Jalapenos.
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