Jalapeño green pepper jelly
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PREP TIME
10 min
Makes
3 cups (750 mL)
* 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,
FILED UNDER: stovetop
