Wednesday, 29 January 2020

Canning 101 – How To Can Jalapeno Pepper Jelly Recipe

Canning 101 – How To Can Jalapeno Pepper Jelly Recipe

6 oz jalapeno peppers, stemmed, seeded, and chopped
1 cup cider vinegar, divided
3 cups sugar
1 3-oz pouch liquid pectin
3 drops green food coloring {optional}

  • Step number one. Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • After that, Chop off the stems, remove the seeds and chop the jalapenos {wearing gloves of course}. Once you’ve done that, toss the peppers in a blender with 1/2 cup cider vinegar and puree until smooth {I like mine to have little chunks}.
  • And now, Next, combine the puree with remaining 1/2 cup cider vinegar and add sugar in a heavy pot and bring to a boil over high heat. Boil 10 minutes, stirring frequently.
  • Complete Instructions:

  • Rated 4/5 based on 16 Reviews

    No comments:

    Post a comment