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| Jalapeño Jelly over Cream Cheese |
Jalapeno Jelly
3/4 lb whole jalapeno peppers
6 C sugar
2 C cider vinegar 5% acidity
2 (3oz) pouches liquid pectin
10 drops green food coloring
Wash and Halve jalapeno peppers lenghtwise. Remove stems and seeds. In a food processor or blender, blend peppers and half the vinegar until smooth. In a 8-quart pan combine sugar, pepper mixture, and remainign vinegar. Bring to a full rolling boil, stirring constantly, Remove from heat and stir in the liquid pectin. Return to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat. Stir in food coloring. Add 1/4 tsp butter to reduce foam and slim any remaining foam off the top. Immediately fill hot, clean jars, leaving a 1/4 inch head space. Wipe tops and threads clean. Place hot lids on on jars and screw bands on firmly. Process in boiling water canner for 5 minutes. Makes 5-6 pints.
| Cut jalapeno’s length wise, remove stems and seeds |
| The oils comin’ off those little babies are HOT, HOT |
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| Puree with vinegar |
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| Add food coloring and liquid pectin |
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| Bottle it up… (see why I like freezer jams!!) |
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| Our garden HOTTIES sure looks pretty in those jars 🙂 |
Enjoy a little hotness in your life with this jalapeno jelly… even lightweights like me will think it’s good!
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