RED PEPPER JALAPENO JELLY BY EDDIE

Eddie Jordan

By
@EDWARDCARL

This red pepper Jalapeno and my regular jalapeno jelly is a sight for sore eyes and it taste great too. It makes a great gift and green and red go together.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
Makes 3 or 4 pint's
Prep:
15 Min
Cook:
5 Min
Method:
Canning/Preserving

Ingredients

1 c
red bell peppers cut lenghth wise
1/3 c
jalapeno peppers quarted with seeds
1 1/2 c
apple cider vinegar
5 c
sugar
1-3 oz
pouch liquid pectin
5
drops red food coloring

Step-By-Step

1Combine red pepper strips vinegar and Jalapeno peppers in a blender process stop and go fashion to desired fineness.

2Combine with sugar in a sauce pan and bring to a boil 5 minutes. Remove from heat and skim foam.

3Cool 2 minutes then mix in pectin and food color. Pour into clean jars.

4Leaving 1/4 inch head space wipe off rim of jars with a clean paper towel.

5Put on lids and rings lower into a boiling water bath to cover. When water returns to a boil begin timing for 10 minutes Let set for 24 hours.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southwestern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy