I had so much fun making jelly. I borrowed my aunt's canning pot & utensils at first. I loved making jelly so much that I bought my own. It's easier if you have a helping hand in the kitchen, but it's very possible to do it on your own, too! Make sure you are familiar with the canning process. I used this website to get familiar.
Ingredients:
2 cups finely chopped sweet pepper (red, green, or both)
1/2 cup finely chopped jalapeno peppers (with or without seeds)
6 1/2 cups sugar
1 1/2 cups white vinegar
2 (3-ounce) pouches liquid fruit pectin
Food coloring (optional)
Directions:
Combine pepper, sugar, & vinegar. Bring to a hard rolling boil, stirring constantly. Add pectin & food coloring. Stir and bring to a rolling boil. Boil hard for 2 minutes.
Remove from heat and cool 5 minutes. Skim off foam. Pour in sterilized jars, per canning directions.
Makes 8 half pint jars
Source: My Aunt Marie
Ingredients:
2 cups finely chopped sweet pepper (red, green, or both)
1/2 cup finely chopped jalapeno peppers (with or without seeds)
6 1/2 cups sugar
1 1/2 cups white vinegar
2 (3-ounce) pouches liquid fruit pectin
Food coloring (optional)
Directions:
Combine pepper, sugar, & vinegar. Bring to a hard rolling boil, stirring constantly. Add pectin & food coloring. Stir and bring to a rolling boil. Boil hard for 2 minutes.
Remove from heat and cool 5 minutes. Skim off foam. Pour in sterilized jars, per canning directions.
Makes 8 half pint jars
Source: My Aunt Marie
3 comments:
Ok, I SOOOO want the habenero jelly recipe! I like things hot too. :)
This sounds delicious - I'll have to experiment with making my own since often, the prepared jellies aren't hot enough for my liking!
Chris,
To make the habenero pepper jelly, you just substitute habenero peppers for the jalapeno peppers. Let me know how you like it (if you make it).
I love this on black eyed peas as well as the cream cheese. I'll bet the folks who got this for gifts were happy! Illu.
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