Monday, March 12, 2012

Jalapeno Jelly St. Patty's style

"Top Of The Mornin' To Ya"...yes,....it's not Irish but it sure looks the right color and is soooo quick & easy to make, and would be a fun snack to add to your St. Patrick's day celebrations.....

                                                                    
  • 1 cup canned Jalapeno, remove seeds (or leave some to heat up the flavor) and membranes,
  •                                                                  finely chop
  • 1 1/2 cups Apple Cider Vinegar
  • ½ - 1 C Green Bell Pepper, seeds & membranes removed, finely chopped
  • 6 cups Sugar
  • 2 envelopes Liquid Pectin, 3 Oz Each
  • Few drops of Green food coloring
                    
Tastes great on homemade bread, over cream cheese with crackers, or even on meats.

Preparation:
  1. Sterilize jelly jars and lids according to manufacturer’s instructions.
  2. Combine the bell pepper, and jalapeno peppers in a saucepan with the sugar and cider vinegar. Bring to a boil over medium-high heat, and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes.
  3. Stir in the liquid pectin, and add a drop or 2 of green food coloring. Pour the strained liquid into sterilized jars, and turn jars upside down so the heat will help the metal lids to seal.

-Buff-

1 comment:

  1. I LOVE jalapeno jelly! Can't wait to give this a try.

    ReplyDelete

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