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Jalapeno Pepper Jelly
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5 cups sugar
2 medium tart apples, peeled and coarsely chopped
1-1/2 cups cider vinegar
3/4 cup finely chopped green pepper
8 to 10 jalapeno peppers, seeded and chopped
1/4 cup water
6 to 8 drops green food coloring
2 pouches (3 ounces each) liquid fruit pectin
Cream cheese and assorted crackers
In a large saucepan, combine the sugar, apples, vinegar, green pepper, jalapenos
and water. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Strain mixture and return to pan. Stir in food coloring. Return to a rolling boil
over high heat. Stir in pectin; boil for 2 minutes, stirring constantly. Remove
from the heat; skim off foam. Pour hot liquid into sterilized jars, leaving
1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.
Serve with cream cheese on crackers.
Yield: About 5 half-pints.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |