Jalapeño green pepper jelly
Chatelaine
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* PLUS Cooking time: 5 minutes
Ingredients
-
4
large green
bell peppers
, seeded
-
127 g
green
chilies
-
3 cups
granulated sugar
-
1/2 cup
cider
vinegar
-
1/4 tsp
butter
-
1 to 2 drops
green
food colouring
-
85-mL pouch
Certo liquid
pectin
Instructions
- Cut peppers into quarters. Line a strainer with a double layer of cheesecloth or a tea towel and place over a large bowl.
- In a food processor, puree peppers and undrained chilies. Turn into strainer. Gather edges of cheesecloth and tightly twist closed. Squeeze juice into measuring cup. Discard pulp.
- Measure 1 cup (250 mL) of juice into a large saucepan. Add sugar, vinegar, butter and a few drops of food coloring. Bring to a full rolling boil, uncovered, over high heat. Immediately stir in liquid pectin.
- Return to a full rolling boil and keep boiling, uncovered, stirring for 1 minute. Skim off any foam that forms. Pour quickly into warm sterilized jars, filling up to 1/4 inch (0.5 cm) from rim. Seal while hot with sterilized 2-piece lids. Jelly sets as it cools. Store in the refrigerator.
Nutrition (per serving)
- Calories
- 50,
- Carbohydrates
- 12.9 g,