Friday, September 6, 2013

Jalapeno Jelly

We eat this on EVERYTHING.  It is a great sandwich spread, good with any meat or fish, and wonderful over cream cheese served with crackers.

White Silk Purse Jalapeno Pepper Jelly

3 cups finely diced peppers, seeded
(jalapeno, bell, red bell, pasilla, Anaheim, etc.)
6 cups sugar
1 ½ cups cider vinegar
1 T crushed red pepper flakes
red or green food coloring, if desired

Bring the above to a a good boil in a heavy bottomed pan.  
Add 2 pouches of CERTO and boil for 1 minute more.  
Add food coloring if desired for a more festive color.
Seal in sterilized half-pint jars. 
-- Water bath 10 minutes.--

Note:  Wear gloves when seeding peppers.  The "heat" in peppers is all in the seeds and ribs.  Remove them for a milder flavor.  I halve or quarter the peppers and use a teaspoon to remove seeds a ribs.  Often this process will induce coughing.  Its just the peppers doing their thing.  :)

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