Mexican - Spanish, Misc Desserts

JALAPENO JELLY

  • 3 large Bell peppers, green
  • 6 medium Jalapeno peppers
  • 6 cups Sugar
  • 1 1/2 cups Apple cider vinegar
  • 1/2 teaspoons Salt
  • 6 ounces Liquid pectin

    • Seed peppers and chop coarsely. In two batches, using 3/4 cup vinegar with each batch, process peppers in a blender on high speed until smooth.

    Combine peppers, sugar and salt in a large Dutch oven; bring to a boil and add pectin. Cook, stirring often for 30 minutes or until mixture sheets from a metal spoon.

    Quickly pour jelly into hot sterilized jars, leaving 1/2" headspace. Cover at once with 1/8" layer of paraffin. Cover with metal lids and screw metal bands tight. Yields about 6 half pints.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!