I'll show below how we made Jalapeno Pepper Jelly. This is so easy that a cave man could do it, really. This post is a little heavy on pictures. You'll need the following:
- About 1 1/2 cups of red, yellow, orange bell peppers seeded and chopped up fine
- About 1 1/2 cups of green bell peppers seeded and chopped up fine
- About 1 cup of jalapeno peppers seeded and chopped up fine
- 1 cup cider vinegar
- 1 package of SURE-JELL Fruit Pectin
- 1/2 tsp. butter
- 5 cups sugar, (I know, I know, but it is jelly we're making!)
First, you want to seed all of your peppers. I use a good sharp knife for the job.
Seeding the red, yellow, orange and green peppers |
Then you want to put them in the food processor and chop them up real fine. First the pretty, multicolored peppers:
And then the jalapenos. Just chop them up real good for a while.
Ready to chop up |
Dump all of the chopped peppers into a big pot and add your cup of cider vinegar:
Nice colors in the pot |
An explosion of colors and flavor! |
A lot of sugar, I know. |
Keep stirring |
It's ready! |
At this point get your jars, lids and rings lined up with a canning funnel and pour this hot, spicy, sweet elixir into your half pint jars. Fill them to within 1/8 inch of the top and put your lids and rings on tight.
Putting lids and tightening the rings |
Put them in a water bath ensuring that the jars are covered by 1 to 2 inches of boiling water and boil for 10 minutes. Pull them out and put on a cooling rack to cool. You'll hear the lids snap when they seal.
Allow to cool on the rack |
The best thing to do is to serve this as an appetizer before a festive meal or snack during a football game. Open a package of cream cheese and spoon out a bunch of your jalapeno pepper jelly on top and eat with a cracker. It is an easy, delicous thing to throw together!
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