Mary & Martha's Kitchen Recipe

Category	Jellies and Jams
Contributor	Admin
Ratings	0
Comment (s)	0

Jalapeno Jelly Recipe 3/4 c Jalapeno (or serrano) -peppers 2 md Green bell peppers, seeded -and sliced 1 1/2 c Distilled white vinegar 6 1/2 c Sugar 6 oz Bottle liquid pectin 1 tb Dried red pepper flakes Green food coloring, -optional Servings: makes 4 - 1/2 pint jars Notes: Generally used as an hors d'oeuvre with cream cheese on water biscuits. (That's Horses de Ovaries, Al). You can also use it as a glaze for meats, game, and poultry or as an accompaniment to meats or game. Place jalapeno peppers, green peppers, and vinegar in bowl of food processor. Using metal blade and quick on and off turns, finely grind peppers. Scrape pepper mixture into heavy saucepan. Stir in sugar. Cook over high heat, stirring constantly, until liquid comes to a full, rolling boil. Boil for 10 minutes. Remove from heat. Stir in liquid pectin, red pepper flakes, and 2 to 3 drops food coloring, if desired. Immediately pour into hot sterilized jars and vacuum seal. (Hot water bath method, or may be refrigerated up to 6 weeks). Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8 From: Sallie Austin SHARED BY:Jim Bodle 6/92

---

Rate this recipe :

1   2   3  4   5  

---

Send this recipe to your friend(s)

Your Name :

Friend #1	Friend #2
Friend #3	Friend #4
Friend #5	Friend #6
Friend #7	Friend #8
Friend #9	Friend #10

---

Post this recipe to your blog or website

<h1>Jalapeno Jelly</h1> <h2>Recipe</h2><p> <P>3/4 c Jalapeno (or serrano) <P>-peppers 2 md Green bell peppers, seeded <P>-and sliced 1 1/2 c Distilled white vinegar <P>6 1/2 c Sugar <P>6 oz Bottle liquid pectin <P>1 tb Dried red pepper flakes <P>Green food coloring, -optional Servings: makes 4 - 1/2 pint jars Notes: Generally used as an hors d'oeuvre with cream cheese on water biscuits. (That's Horses de Ovaries, Al). You can also use it as a glaze for meats, game, and poultry or as an accompaniment to meats or game. Place jalapeno peppers, green peppers, and vinegar in bowl of food processor. Using metal blade and quick on and off turns, finely grind peppers. Scrape pepper mixture into heavy saucepan. Stir in sugar. Cook over high heat, stirring constantly, until liquid comes to a full, rolling boil. Boil for 10 minutes. Remove from heat. Stir in liquid pectin, red pepper flakes, and 2 to 3 drops food coloring, if desired. Immediately pour into hot sterilized jars and vacuum seal. (Hot water bath method, or may be refrigerated up to 6 weeks). Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8 From: Sallie Austin SHARED BY:Jim Bodle 6/92 <div><a href='http://www.maryandmarthaskitchen.com/Jalapeno_Jelly/11096/' title='Jalapeno Jelly Recipe'>Jalapeno Jelly Recipe</a></div>

---

Enter Comment

Enter Your Name (Optional) :

Web site (Optional) :

Email (Required) :

Your comment (Required):

---

Comments