Saturday, October 3, 2009

Jalapeno Jelly

1 c. chopped Bell Peppers (red makes it an amber color, I'm going to try green next time to see if I can keep the color a nice green)
1/2 c. chopped jalapeno pepper (I did a 1/2 c. and there was no heat at all, you might want to do more or keep the seeds in)
5 c. white sugar
1 1/2 c. apple cider vinegar
1 (6oz) container liquid pectin
additional peppers for garnish, chopped finely

1. Combine peppers in food processor or blender until finely chopped.

2. Transfer to a large saucepan and stir in apple cider vinegar. Bring to boil and let simmer 15 to 20 minutes. Strain through at least 2 layers of cheese cloth and discard pulp. Should have at least 1 c. liquid.

(This is a good time to warm the jars... either time it to come out of a hot dishwasher when you're ready to pour or you can place them on a cloth in a large pan and warm in a 200 degree oven.)

3. Return liquid to saucepan and stir in salt and sugar until dissolved. Bring to boil over medium-high heat. When it comes to a rolling boil that can't be stirred down, boil for one minute, then stir in liquid pectin.

4. Stir in remaining peppers for garnish and ladle into warmed, sterile jars, leaving 1/4 inch headspace. Cover with sterile lids and rings and let cool slowly, creating a vacuum seal. Refrigerate jelly after seal is broken.

(Disclaimer.. I wasn't too happy with how this turned out, so I'm trying again today. I'll let you know if I can figure it out better the second time around)

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