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 Vacuum Sealed Jalapeno Jelly |
 Mise en Place |
 Christmas Jelly Made with Red and Green Jalapenos |
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Spread on cornbread, beer cheese bread, cream cheese and crackers, heat and top warm Brie cheese with it, serve with beef, veal, or lamb, give as a gift, or use your imagination.
This recipe makes 6 - 1/2 pint jars.
Water process only if you plan to store the jelly for future use, or as a gift; otherwise, it keeps in the fridge several months.
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Ingredientes
- 1 cup minced combo of jalapenos and green bell pepper
- 1 1/2 cup white distilled vinegar or cider, minus 1 tbs.
- 6 cups sugar
- 1 pouch Certo liquid pectin (4 oz.)
- green food coloring
- Christmas Jelly: sub1/2 red bell pepper and red jalapenos for green.
- Add a drop of yellow and drop of red food coloring, which makes the jelly a beautiful light orange, or just go without.
Direcciones
- Mince peppers in food processer.
- Combine minced peppers with sugar and vinegar in a large saucepan.
- Bring mixture to a rolling boil that can't be stirred down.
- Add Certo.
- Briing to rolling boil again, stir exactly 1 minute.
- Remove from heat. Skim foam.
- Pour into jars and water process for 5 minutes.
- If you plan to use the jelly and don't need it stored for a long time, skip the water bath.
- Let cool and refrigerate.
- Note: some jellies take hours to set up. If it does not after 24 hours, don't despair. Pour 1/2 pint back in a pot, add 1 tsp. sugar, bring to a boil. Cook 1 minute, remove, add 1 tsp. certo. Place in a small plastic container and check several hours later. If it works, return the rest of the jelly to a pot, add 5 tsp. sugar, and 5 tsp. certo. Boil etc. If no go, use it as a glaze for shrimp, pork and chicken.
