Wednesday, October 8, 2014

Jalapeno Pepper Jelly

Scripture to Live By:  
will both lay me down in peace, and sleep: for thou, Lord, only makest me dwell in safety. 
Psalm 4:8

Recipe Post:
I went to celebrate my sisters 75th birthday and she gave me some Jalapeno peppers she had grown in her garden.  She had been making Jalapeno Pepper Jelly.  I don't mean just a few jars but at my last conversation with her she had canned some 50 jelly jars of it with the help of her daughter.  I was not sure I would enjoy Jalapeno Pepper Jelly, but my sister said I must try it.  She gave me a jar of it to try it.  I tried it and decide it was very tasty.  So now I have made some of my own.  So if you would like to give it a try, the following is what you will need:

4 cups of sugar
16 Jalapeno peppers (divided)
1 large green pepper
1 1/2 cups of apple cider vinegar
1/4 teaspoon of salt
4 ounces of Certo Liquid Pectin


Wash peppers thoroughly.
Remove the stems. Put 12 of the Jalapeno peppers and your green pepper in a food chopper.

 


 Chop well. 



Pour peppers in a saucepan 


Add 1 1/2 cup of apple cider vinegar


Bring to a boil and boil for approximately 20 minutes.


While the pepper mixture is boiling, remove seeds from remaining peppers and chop finely with a knife.


Let cool.  Then put mixture in a cheesecloth bag and squeeze the liquid into a saucepan.  


You should have 1 cup of juice.  (Maybe a little more)

Add 4 cups of sugar and bring to a boil, (that cannot boil down,) and boil one minute.  


Add 4 ounces of Certo Liquid Fruit Pectin and the remaining chopped peppers.


Mix well.  Ladle into clean sterilized jelly jars.  


Put lids and rings on jars and tighten down.
Seal jars in hot water bath. Go here to see how.

Hope you will give it a try.  

Blessings, 

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