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Jalapeno Jelly

Ingredients:

12 oz                                      Jalapenos, stemmed and seeded

2 cups                                    Cider vinegar

6 cups                                    Sugar

2 pouches                              Liquid pectin

 

Procedure:

  1. Puree pepper in a processor with 1 cup of vinegar
  2. Combine the puree, the remainder of the vinegar (1 cup) and the sugar in a medium sauce pan
  3. Bring to a boil and simmer/boil ten minutes stirring constantly
  4. Stir in the pectin and return to the boil
  5. Boil hard 1 minute and remove from the heat, skim
  6. Process/can in jelly jars for ten minutes

 

Notes: If liquid pectin is not available the approximate conversion is 1- 3oz pouch equals 4 Tablespoons dry powder. Use the “plate” to be sure and when possible add pectin in stages.

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