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Jalapeno Jelly
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
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