Jalapeno Jelly
- Ready In:
- 41mins
- Ingredients:
- 7
- Serves:
-
30
ingredients
- 1 1⁄4 cups jalapeno chiles
- 1⁄2 cup anaheim chili
- 5 1⁄2 cups sugar
- 1 1⁄2 cups cider vinegar
- 2 tablespoons lemon juice
- 1 bottle pectin
- green food coloring
directions
- Char the chilies to free their skins.
- Peel, seed, devain, and finely mince them.
- Blend the first 5 ingredients until smooth.
- Scrap the sides of the blender with a rubber spatula.
- Blend again.
- Repeat previous step.
- Repeat last step again.
- Pour into a sauce pan.
- bring to a slow boil.
- Cook for 10 min.
- Add Pectin, boil 1 min.
- Remove from heat, stir in 10 drops Green color.
- Pour into sterilized jars, seal, place in water bath for 5 min.
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RECIPE SUBMITTED BY
Pierre Dance
Kennewick, WA
I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace.
Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy)
My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal.
I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.