Recipe Archives->Preserving->Jalapeno Jelly 11

Jalapeno Jelly

12 oz jalapeno peppers, seeded and stemmed (red, green or a combination)
2 cups champagne vinegar, divided
6 cups sugar
6 oz. liquid pectin
2 Tbsp. unsalted butter

Seed and stem the peppers and place in food processor. Add 1 cup
of the vinegar and pulse until a small dice; pour into non-reactive
saucepan (stainless steel is best). Add remaining vinegar, sugar
and liquid pectin and cook over medium heat, stirring constantly.
Once sugar is dissolved, whisk in butter (to help reduce foaming).
Bring mixture to a boil, then remove from heat. Jelly may be canned
or refrigerated for use as needed. If refrigerated, jelly will keep
for about three weeks. Makes enough to fill five 8-oz. jars. Serve
with biscuits or homemade yeast rolls.

For canning: Remove jelly from the heat and skim any foam from the
top. Immediately pour into hot, sterilized jars to 1/8-inch from
the tops. Wipe the rims of jars with a clean cloth. Seal the jars
with the flat lids and screw tops. Invert the jars for 5 minutes,
then turn upright. After the jars are cool, check the seals by
pressing the middle of the lid with your finger. If the lid springs
up when your finger releases the lid, it is not properly sealed and
should be used within a couple weeks.

Printable version: jalapeno-jelly11.txt.