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Jalapeno Jelly

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Submitted by: lindacay59

 

The "hotness" of this jalapeno jelly is tempered by the sugar. Vinegar adds tartness and the pectin helps the gelling to occur. Serve this as a meat accompaniment or with crackers.
 

Ingredients

  • 1 pound jalapeno peppers, seeded and ground
  • 2 cups cider vinegar
  • 1 cup water
  • 1 pkg. pectin
  • 3 to 4 cups sugar (to desired sweetness)

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Method

Bring first 4 ingredients to a boil. Stir in sugar; boil hard for 4 minutes. Put into hot, clean pint or half-pint jars. Put lids on & process for 10 min. in a boiling water bath.

 

Notes: This is a good jelly for meats or what ever you want to use it on. My mom, Gayle, gave this recipe to me.

 

Number of Servings: about 3 pints

 

Submitted by: lindacay59 ()

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