"This is a very lovely, very sophisticated jelly to have on hand for the holidays, as well as for unexpected visitors. Enjoy this with crackers and soft cream cheese." — Honda
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green bell pepper, minced
2 (4 ounce) cans
diced jalapeno peppers
1 1/2 cups
distilled white vinegar
6 1/2 cups
1 (6 fluid ounce) container
green food coloring
I went the no sugar route on this one..used Splenda and no- sugar pectin. It tasted wonderful, great for lo carbing! I use it for everything!
Not sure why but my jelly didn't set well. Stayed pretty runny. not sure what I did wrong, I followed the recipe exactly. Still tasted good though. Just wasn't something I wanted to give away as gifts -- who wants runny jelly?
DO NOT double this recipe!! I was making it for gifts for about twelve people and so I doubled the ingredients. Big mistake, I found out after my jelly did not set that you are never supposed to double a jelly or jam recipe. I hope this will save another first time jelly maker from making this mistake.
HOT...SWEET...my jelly set up nice and quick. Try boiling ingredients on medium heat for 10 minutes, add pectin and boil for 5 minutes. Also, I used fresh jalapenos. 1 1/2 pounds. Don't forget the gloves and glasses.
Great recipe. I substituted apple cider vinegar for white, which gave it a nice flavor. I also used one green, one yellow, and one orange pepper to vary up the colors a bit and left out the green food coloring (turned out a clear-yellowish color). I think the key to getting the jelly to set, is to load your diced peppers into a towel and squeeze out all the excess liquid.
The orginal recipe is very tasty and is a good base to experiment. Any true "pepper-head" will want to upgrade to serrano peppers (or hotter) and increase the cayenne (I went to 1.5 tbs). For a sweeter Jelly stir in an additional cup of sugar before the pectin. One additional tip, don't use cheap vinegar, final taste is compromised.
Excellent!!I processed the green peppers, jalapenos and vinegar in my food processor and made short work of this recipe. Not to hot, not too mild; perfect.
Very good taste! It was enough for eight 250ml jars.
For all you cooks north of the border: 6 fluid ounces liquid pectin translates to 170 ml (two packages at 85 ml).
* Percent Daily Values are based on a 2,000 calorie diet.
Jalapeno Pepper Jelly
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 2
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