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Categories:Viewed: 37 - Published at: 2 years ago
Ingredients
- 1 About 8 Jalapeno Peppers ( I used 6 ).
- 12 oz assorted colorful peppers
- 2 cup white vinegar
- 3 cup granulated sugar
- 1 box no sugar needed pectin
Method
- Wash Jalapeno & trim stem off.
- Remove seeds if you want it milder.
- Give them a rough chop.
- Then pulse in food processor until finely minced.
- Be careful fumes will be strong wash your hands.
- Put peppers in a heavy bottom pot.
- Do the same thing with the colorful peppers.Add them to the jalapeno peppers.
- Add vinegar & sugar to the pot.
- Stir to combine.
- Bring pot up to a good boil.
- Then add pectin.
- Boil stirring 1 minute..
- Ladle Hot liquid into jars.set aside to cool before cappung & Refrigeratation.
- When jelly is cool.
- Cap & Refrigerate.
- It will thicken as it cool.
- This makes 4 cups.
- I put mine in the canner for 15 minutes.
- That way it will last longer.
- I also Doubled this.
