Red Jalapeno Pepper Jelly - Dee Dee's
Diane Hopson Smith
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- 1 c
- lengthwise strips green bell pepper (about 1 meduim)
- 1/3 c
- quartered fresh jalapeno peppers with seed
- cayenne pepper with seed
- 1 1/2 c
- cider vinegar
- 5 c
- pouch (3-ounce) liquid pectin
- drops red food color
VERY IMPORTANT REMINDER PROVIDED BY PAM ELLINGTON:
1. WEAR RUBBER OR PLASTIC GLOVES WHEN WORKING WITH HOT PEPPERS. IF YOU SKIN IS SENSITIVE THESE PEPPERS WILL BURN FOR A LONG TIME AFTER YOU WASH THEM.
2. DON'T BEND OVER THE STEAMING POT WHILE COOKING. THE OILS IN THE PEPPERS FLOAT IN THE AIR AND CAN AGGRAVATE ANY BREATHING PROBLEMS AND ALSO IRRITATE EYES.
3. REMEMBER TO WASH YOUR HANDS VERY WELL WHEN YOU FINISH HANDLING THE PEPPERS. IF YOU HAVE ANY RESIDUE OF THE PEPPER OIL ON YOUR HANDS AND TOUCH YOUR EYE OR AROUND IT, YOU WILL REGRET IT FOR A LONG TIME.
1Combine pepper strips, jalapeno peppers, cayenne pepper and vinegar in blender. Process-stop-and-go fashion to desired fineness. NOTE: I processed pretty fine.
3Pour into sterilized jars and fasten lids. Process in boiling water bath for 15 minutes, if desired, or refrigerate (the original recipe did not call for processing, however, I did process) Cool.
4NOTE: you can leave peppers in this jelly, but you would need to seed the peppers before processing. I wanted a clear pepper jelly so I strained the peppers and seeds.
5NOTE: I used this jelly in: Sweet Jalapeno Bourbon Ribs - Dee Dee's