Tuesday, July 7, 2009

Jalapeno Jelly




A little sweet and a little spice!!



5 lg green bell peppers- remove seeds

1 lg red bell pepper-remove seeds

9-12 jalapeno peppers (without stretch marks)- do not remove seeds

1 ½ cups white vinegar

½ tsp salt

6 cups sugar

2 pkg pectin

Small canning jars




Chop peppers in food processor
Put peppers in a pot. Add vinegar, salt and sugar and boil 10 minutes.
Add pectin and hard boil for 1 minute. Stir the whole time!
Cool 5 minutes before canning.


Wash jars in dishwasher before canning. The heat from the dry cycle seals the lids for you!


**Shown** served over cream cheese with triscuits and wheat thins.
Thank You to Rachel Browning and Chantel Penney!!

5 comments:

Chow and Chatter said...

sounds great love spicy food

~Dana said...

Looks delicious!

Selba said...

It looks interesting :)

♥peachkins♥ said...

WOW,this sounds delciious. I love spicy food.

Sweta said...

I've never tried anything like this before-I can just imagine the texture and the flavours-wow!