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2 servings
Ingredients:
1 large green bell pepper12 jalapeno peppers1 1/2 cups apple cider vinegar1 pinch salt4 1/4 cups granulated sugar4 ounces liquid pectin4 jalapeno peppers, seeded and finely chopped
Instructions:
Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender.Process until finely chopped.This can be done in batches, if the peppers do not fit.Transfer the peppers to a large saucepan, and stir in the cider vinegar.Bring to a boil, and let simmer for 15 to 20 minutes.Strain the mixture through at least 2 layers of cheesecloth, and discard pulp.You should have about 1 cup of liquid.Return the liquid to the saucepan, and stir in the salt and sugar until dissolved.Bring to a boil over medium-high heat.When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace.Seal jars in a hot water bath.Refrigerate jelly after seal is broken.
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