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Jalapeño Jelly




Source of Recipe


by Shanny, from JD Brown


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9167.2

List of Ingredients




3 medium red peppers, seeded and finely chopped
2 medium green peppers, seeded and finely chopped
10 large jalapeño peppers, seeded and finely chopped
1 cup cider vinegar
5 cups white sugar (have measured out ahead of time)
1 (1.75 ounce) box fruit pectin

Recipe



Have your jelly jars sterile and hot. All peppers combined should be about 4 cups - if there's more, use only 4 cups - if there's less than 4 cups, chop enough to make 4 cups.

Place chopped peppers in a large (at least 6 qt.) saucepot; add vinegar & pectin. Bring mixture to a full rolling boil on high heat, stirring constantly.

Add sugar all at once and stir quickly to dissolve. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat & skim off any foam that has formed.

Quickly ladle jelly into prepared jars to within 1/8 inch of the top. Wipe jar rims, adjust flat lids and screw rings down tightly. Invert jars for 5 minutes - then turn upright.

Once the jars have cooled completely, you may check the seals by pressing down in the middle of the lid and if it springs back, the jar hasn't sealed. This doesn't mean the jelly is ruined - it only means you'll have to refrigerate it.

Leave the sealed jars undisturbed at room temperature for 24 hours to allow jelly to set properly. After 24 hours, you should remove the rings and wash the jars gently to remove any stickiness on the outside; then label & store them.