Ingrédients pour Grandmama's Jalapeno Jelly
- Bell Pepper
- Jalapeno Pepper
- Cider Vinegar
- 4 cups granulated sugar
- Cayenne Pepper
- 1 box (3 ounces) liquid pectin
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Comment préparer Grandmama's Jalapeno Jelly
- Wash and halve the jalapenos. Using a 1/4 teaspoon measuring spoon, carefully scoop out the seeds from each jalapeno half. (Grandmama's tip: the membrane contains the heat, not the seeds!)
- Roughly chop the jalapenos and add them to a large saucepan along with the sugar, lemon juice, and water.
- Bring the mixture to a rolling boil over medium-high heat, stirring frequently to prevent sticking.
- Remove from heat and stir in the Certo liquid pectin.
- Return the saucepan to the heat and bring back to a rolling boil, stirring constantly for exactly 1 minute.
- Remove from heat and carefully skim off any foam or stray seeds from the surface.
- Ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace.
- Wipe the jar rims clean, apply lids and rings, and process in a boiling water bath for 10 minutes (adjust processing time based on your altitude; consult a canning guide for details).
- Remove jars and allow to cool completely. You should hear a satisfying 'pop' as the jars seal.
- Let the jelly sit overnight to fully set before enjoying.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
669g
Fat
0g
Carbs
56g
