Zutaten für Sweet Hot Jalapeno Jelly
- Red Bell Pepper
- Green Bell Pepper
- Jalapeno
- 2 cups granulated sugar
- Red Wine Vinegar
- 1/4 cup fresh lime juice
- Liquid Pectin
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Zubereitung von Sweet Hot Jalapeno Jelly
- Combine 2 pounds red jalapenos, 2 cups sugar, 1/2 cup red wine vinegar, and 1/4 cup lime juice in a large saucepan over medium heat.
- Heat, stirring occasionally, until the sugar is completely dissolved and the mixture is warm (about 5-7 minutes).
- Carefully transfer the mixture to a blender and blend until smooth (about 15-20 seconds).
- Return the blended mixture to the saucepan and bring to a rolling boil over medium-high heat.
- Reduce heat to low and gently simmer for 5 minutes, skimming off any foam that rises to the surface.
- Stir in 1 box (1.75 oz) powdered pectin. Increase heat to medium-high and bring to a full rolling boil for 1 minute, stirring constantly.
- Remove from heat and let cool slightly (about 10 minutes).
- Skim off any remaining foam. Pour into sterilized jars or containers.
- Let the jelly cool completely. It will thicken as it cools.
- Once completely cool, cover and refrigerate for up to 2 weeks for best flavor.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
737g
Fat
0g
Carbs
61g
