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Texas

WolfLover

This recipe was sent to me this summer by a friend in Texas. She said you can substitute the Jalapenos with 2/3 cups of Habaneros if you prefer, and add red food coloring when adding the pectin to make it pretty.





List of Ingredients




Jalapeno Jelly
1 and 1/2 cups white vinegar
1 medium sweet red pepper , cut in wedges
2/3 cup jalapeno peppers
6 cups of sugar, divided
2 pouches (3 ounces each) liquid fruit pectin

Place vinegar and peppers in a blender; cover and puree.Add 2 cups of sugar; blend well. Pour into sauce pan. Stir in the remaining sugar ; bring to a boil. Strain mixture and return to pan. Stir in pectin. Return to a rolling boil over high heat. Boil for 2 minutes, stirring constantly.
Remove from heat ; skim off foam. Pour hot liquid into hot jars, leaving 1/2 in. in headspace. Adjust caps. Process for 5 minutes in boiling - water bath.
Serve with cream cheese and ritz crackers. Yields: 5 half pints.


Recipe