Categories: Jelly- jam- conserves- preserves
Ingredients
- 2 cups cider vinegar (5% acidity)
- 1 lb. jalapeno peppers, seeded
- 6 cups sugar
- 1/2 tsp. butter or vegetable oil
- 3 z. liquid pectin
- 10 drops green food coloring
Directions
- In food processor or blender, blend peppers and half the vinegar until smooth. Ina 6 to 8 quart saucepan, combine pepper mixture, remaining vinegar, sugar and butter or oil. Over high heat, bring mixture to a boil, stirring constantly. Boil for 5 minutes, stirring constantly. Stir in liquid pectin. Return to a full rolling boil and boil for one minute, stirring constantly. Remove from heat. Stir in food coloring. Immediately fill hot half-pint jars with jelly, leaving 1/4-inch headspace. Wipe jar tops and screw bands on firmly. Process in boiling water bath for 5 minutes.
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makes 7 half-pint jars.