Jalapeño Jelly(Canning Recipe)
Jalapeño Jelly(Canning Recipe) is an moderately easy dinner. Made with 2 c. cider vinegar (labeled 5% acidity), 1 lb. jalapeño peppers, seeded, 6 c. sugar, 1/2 tsp. butter or vegetable oil and 3 oz. liquid pectin, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
🔗 Recipe adapted from RecipeNLG-Full
In food processor or blender, blend peppers and half of the vinegar until smooth.
In a 6 to 8-quart saucepan, combine pepper mixture, remaining vinegar, sugar and butter or oil.
Over high heat, bring mixture to a boil, stirring constantly.
Boil for 5 minutes, stirring constantly.
Stir in liquid pectin.
Return to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat.
Stir in food coloring.
Immediately fill hot half pint jars with jelly, leaving 1/4-inch headspace.
Wipe jar tops and threads clean.
Place hot lids on jars and screw bands on firmly.
Process in boiling water canner for 5 minutes.
Yield
7 half-pint jars.
🍷 Perfect Pairings
Complete your meal with these
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