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Asian Pepper Jelly

SUBMITTED BY: Kikkoman

"A little pepper jelly will add a lively touch to innumerable appetizers, snacks, and dishes! This jelly cooks in just a few minutes."
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Original recipe yield 5 - 1/2 cups

SERVINGS

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Servings
 

INGREDIENTS

  • 1 (3.5 ounce) can whole jalapeno peppers
  • 1/2 cup chopped green bell pepper
  • 6 cups sugar
  • 2/3 cup Kikkoman Sweet & Sour Sauce
  • 2/3 cup distilled white vinegar
  • 1/2 cup water
  • 2 (3 ounce) pouches liquid fruit pectin
  • 1/4 teaspoon red food coloring

DIRECTIONS

  1. Rinse jalapeno peppers; discard stems, blackened skin and about 1/2 of seeds*. Place in food processor or blender container; add green pepper. Cover and process until finely chopped; turn out into Dutch oven or large stock pot. Stir in sugar, sweet & sour sauce, vinegar and water. Bring to boil over medium-high heat; boil 1 minute, stirring constantly. Add pectin all at once; stirring to combine. Return to boil; boil 1 minute longer, stirring constantly. Remove from heat; stir in food coloring. Skim off foam.
  2. Fill hot sterilized jars with hot jelly to within 1/2 inch from top. Seal with thin layer of melted paraffin wax and cover with lids.

FOOTNOTES

  • *For spicier jelly, discard less jalapeno pepper seeds.
  • Copyright © 2003 Kikkoman International Inc. All Rights Reserved.
  • For additional Kikkoman Recipe Ideas please visit www.kikkoman-usa.com.

 
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