Zutaten für Jalapeno Pepper Jelly
- Green Bell Pepper
- Jalapeno Pepper
- 4 cups granulated sugar
- Cider Vinegar
- Liquid Fruit Pectin
- Green Food Coloring
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Zubereitung von Jalapeno Pepper Jelly
- Wash and finely chop the jalapenos, removing seeds for less heat or leaving them in for extra spice.
- In a large saucepan, combine the jalapenos, sugar, vinegar, and pectin.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly.
- Once boiling, continue to boil hard for 1 minute, stirring constantly to prevent scorching.
- Remove from heat and skim off any foam that forms on the surface.
- Ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace.
- Wipe the rims of the jars clean, then seal with lids and rings.
- Process the jars in a boiling water bath for 10 minutes (adjust time based on your altitude – consult a canning guide for specifics).
- Remove jars from the canner and let them cool completely. You should hear a ‘pop’ sound as the jars seal.
- Once cooled, check the seals by pressing on the center of each lid. If the lid doesn’t flex, it’s sealed!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
643g
Fat
0g
Carbs
54g
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Weeknight Time To Make Course Main Ingredient Preparation Low Protein Healthy Jams And Preserves Jellies Sauces Appetizers Canning Condiments Etc Vegetables Low Fat Spreads Stove Top Dietary Low Sodium Low Cholesterol Low Saturated Fat Healthy 2 Low In Something Peppers Equipment Number Of Servings Technique Water Bath 4 Hours Or Less
