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Jalapeño Jelly

Jalapeño jelly is fantastic with cream cheese and crackers!

Jalapeño Jelly
Jalapeño jelly is fantastic with cream cheese and crackers!
Recipe type: Condiments
Ingredients
  • 350g jalapeño peppers
  • 2 cups cider vinegar, divided
  • 6 cups sugar
  • 175ml liquid pectin
Instructions
  1. After removing stems and seeds from jalapeños, puree in food processor with 1 cup cider vinegar.
  2. Combine puree, additional 1 cup cider vinegar, and sugar in large saucepan. Bring to a boil; boil 10 minutes, stirring constantly.
  3. Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.
  4. Skim foam, if necessary, and stir in a few drops of food colouring, if desired.
  5. Ladle hot jelly into hot jars, leaving ½ cm headspace.
 

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Darla Staples
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