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Jalapeno Jelly 11

Jalapeno Jelly 11 comes together with Jalapeno Peppers Seeded And Stemmed, Champagne Vinegar Divided, Sugar, and Unsalted Butter. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 12 oz
• 2 cup
• 6 cup
• 2

Method (preview)

1. 1

   Seed and stem the peppers and place in food processor.

2. 2

   Add 1 cup of the vinegar and pulse until a small dice; pour into non-reactive saucepan (stainless steel is best).

3. 3

   Add remaining vinegar, sugar and liquid pectin and cook over medium heat, stirring constantly.

4. 4

   Once sugar is dissolved, whisk in butter (to help reduce foaming).

5. 5

   Bring mixture to a boil, then remove from heat.

6. 6

   Jelly may be canned or refrigerated for use as needed.

7. 7

   If refrigerated, jelly will keep for about three weeks.

8. 8

   Serve with biscuits or homemade yeast rolls.

9. 9

   For canning: Remove jelly from the heat and skim any foam from the top.

10. 10

    Immediately pour into hot, sterilized jars to 1/8-inch from the tops.

11. 11

    Wipe the rims of jars with a clean cloth.

12. 12

    Seal the jars with the flat lids and screw tops.

13. 13

    Invert the jars for 5 minutes, then turn upright.

14. 14

    After the jars are cool, check the seals by pressing the middle of the lid with your finger.

15. 15

    If the lid springs up when your finger releases the lid, it is not properly sealed and should be used within a couple weeks.