pineapple jalapeno jelly
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prep time
1 Hr
cook time
5 Min
method
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yield
3 .5 pint jars
Ingredients
- 3 cups pineapple juice from 2 ripe pineapples
- 3 - jalapeno peppers, finely ground
- 6 1/2 cups sugar
- 1 package certo (6oz)
How To Make pineapple jalapeno jelly
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Step 1BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.
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Step 2Drain jars well before filling.
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Step 3Pare and finely chop or grind pineapples. I prefer grinding because it releases the juices better.
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Step 4Place 3 layers of damp cheesecloth or jelly bag in large strainer over bowl.
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Step 5Pour prepared fruit into cheesecloth. Tie cheesecloth closedand let drip into bowl until dripping stops. Press gently.
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Step 6Measure exactly 3 cups juice into 6- or 8-quart saucepot. You should have enough juice, but if you don't you can add up to 1/2 cup water, or unsweetened canned pineapple juice.
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Step 7Add finely ground peppers to juice.
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Step 8Stir sugar into juice in saucepot.
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Step 9Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
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Step 10Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly.
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Step 11Remove from heat & skim off any foam with metal spoon.
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Step 12Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.
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Step 13Cover with two-piece lids.
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Step 14Screw bands on finger tight.
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Step 15Place jars in a water bath canner, water must cover jars by 1 to 2 inches; add boiling water if needed.
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Step 16Cover; bring water to gentle boil & process 5 minutes.
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Step 17Remove jars and place upright on a towel to cool completely.
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Step 18After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
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Tag:
#Quick & Easy
Category:
Jams & Jellies
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