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Jalapeno Jelly
WEAR GLOVES...'nuff said about that.
I doubled the recipe and added 24t powdered pectin at the beginning. I put most of my peppers in the blender with 1C regular distilled vinegar and pureed them. I finely chopped the rest. I put all of it in the pot and cooked it until I had a rolling boil and canned them. I yielded 9- 8oz jars. Wish I had thought ahead to use 4oz jars instead. They turned out perfect!
May try red and yellow bell peppers next time just to jazz it up.
3 users found this review helpful
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Reviewed On:
Dec. 11, 2011
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