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Receta Jalapeno Jelly (Hot Pepper Jelly)

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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.

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

  1. Mince peppers in food processer.
  2. Combine minced peppers with sugar and vinegar in a large saucepan.
  3. Bring mixture to a rolling boil that can't be stirred down.
  4. Add Certo.
  5. Briing to rolling boil again, stir exactly 1 minute.
  6. Remove from heat. Skim foam.
  7. Pour into jars and water process for 5 minutes.
  8. If you plan to use the jelly and don't need it stored for a long time, skip the water bath.
  9. Let cool and refrigerate.
  10. 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.
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