Hot Pepper Jelly (freezer)
Recipe Number: 953
Contributor: charm
Rating: Recipe Unrated
Rate This Recipe
|
Serves:
-
Calories Per Serving: -
Preparation Time: -
Difficulty: Easy
Print
Friendly Version
|
|
| Ingredients: |
2/3 C. whole pickled jalapeno peppers, drained, seeded and finely chopped (Buy 1 (10 1/4 oz) jar peppers).
1 1/3 C. bottled apple juice
2 T. cider vinegar
|
add 1 drop green food coloring with peppers and juice
4 C. sugar
1 pouch Certo liquid fruit pectin
|
| Cooking
Instructions: |
Wash and rinse plastic (1 C. to 2 C. size) containers with tight fitting lids.
Measure EXACT amount of fruit or juice into a large bowl.
Measure EXACT amount of sugar into another bowl. DO NOT REDUCE SUGAR OR USE SUGAR SUBSTITUTES.
Stir sugar into prepared fruit or juice. Mix well. Let stand for 10 minutes. Stir occasionally.
Stir Certo fruit pectin into vinegar, in a small bowl.
Stir pectin mixture into prepared fruit or juice. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.)
Pour into prepared containers leaving 1/2 inch space at top for expansion during freezing. Cover. Let stand at room temperature 24 hours until set. If not set after 24 hours, refrigerate for time indicated on recipe.
Refrigerate up to 3 weeks. Otherwise store in freezer for up to a year. Thaw in refrigerator.
|
| Additional
Comments: |
| May take up to 1 week to set. Protect hands with rubber gloves while preparing peppers |
|
|
