Red Jalapeno Pepper Jelly Dee Dees Recipes
RED PEPPER JALAPENO JELLY BY EDDIE
This red pepper Jalapeno and my regular jalapeno jelly is a sight for sore eyes and it taste great too. It makes a great gift and green and red go together.
Provided by Eddie Jordan
Categories Spreads
Time 20m
Number Of Ingredients 6
Steps:
- 1. Combine red pepper strips vinegar and Jalapeno peppers in a blender process stop and go fashion to desired fineness.
- 2. Combine with sugar in a sauce pan and bring to a boil 5 minutes. Remove from heat and skim foam.
- 3. Cool 2 minutes then mix in pectin and food color. Pour into clean jars.
- 4. Leaving 1/4 inch head space wipe off rim of jars with a clean paper towel.
- 5. Put on lids and rings lower into a boiling water bath to cover. When water returns to a boil begin timing for 10 minutes Let set for 24 hours.
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- Prepare 5 half pint jars, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer. In a blender or food processor puree peppers and 1 cup of vinegar until smooth.
- In a large stainless steel pot combine pepper puree and the remaining 1 cup vinegar and sugar. Bring to a boil over high heat and boil, stirring constantly for 10 minutes. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Remove from heat.
- On a dishtowel place your hot jars and using your funnel in each jar using a ladle then fill the jars leaving 1/4 ” headspace. Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
- Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
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