Jalapeno Jelly #1
Yield
1 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
apple cider vinegar
|
|
| 10 | cups |
sugar
|
|
| 20 | each |
jalapeño pepper
stemmed, seeded, finely diced |
*
|
| 3 | large |
anaheim chilies
seeded and finely diced |
*
|
| 12 | ounces |
liquid pectin
|
* |
| 1 | x |
parafin
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
apple cider vinegar
|
|
| 2.4 | l |
sugar
|
|
| 2E+1 | each |
jalapeño pepper
stemmed, seeded, finely diced |
*
|
| 3 | large |
anaheim chilies
seeded and finely diced |
*
|
| 346.8 | ml/g |
liquid pectin
|
* |
| 1 | x |
parafin
|
* |
Directions
In a large saucepan over high heat, bring the vinegar and sugar to a boil.
Stir mixture until sugar is dissoved, and lower heat to simmer.
Add the jalepenos and anaheims, and simmer for 10 minutes, all the while skimming foam from the top.
Stir in the pectin and bring to a boil.
Boil for one minute, remove from heat, and let stand for 20 minutes.
Pour into hot steralized jars and seal with paraffin.
