Zutaten für Emily's Hot Pepper Jelly
- Red Peppers
- Green Peppers
- Jalapeno Peppers
- 1 cup white vinegar
- Butter
- Fruit Pectin
- 4 cups granulated sugar
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Zubereitung von Emily's Hot Pepper Jelly
- Measure 4 cups of sugar into a separate bowl and set aside.
- Seed and finely chop 2 pounds of hot peppers (such as jalapeños or a mix of mild and medium peppers).
- Place the chopped peppers in a large, heavy-bottomed stainless steel saucepan.
- Add 1 cup of white vinegar, 1 pouch (1.75 oz) liquid pectin, and 1 tablespoon of butter or margarine to the saucepan.
- Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
- Stir in the 4 cups of sugar. Return to a full rolling boil and boil hard for exactly 1 minute, stirring constantly to prevent sticking.
- Remove from heat and skim off any foam.
- Ladle the hot pepper jelly into sterilized pint jars, leaving ¼ inch headspace.
- Process in a boiling water bath for 10 minutes (adjust based on altitude; consult a canning guide for specifics).
- Remove jars and let cool completely. Check for seals (jars should not flex when pressed). Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
682g
Fat
1g
Carbs
62g
