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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 half-pints 437g Recipe makes 5 half-pints) |
||
| Calories 973 | ||
| Calories from Fat 3 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.4g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 5mg | 0% | |
| Potassium 221mg | 6% | |
| Total Carbohydrate 245.6g | 81% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 242.5g | ||
| Protein 0.9g | 1% | |
Jalapeno Jelly
By: LonghornMama
Jul 4, 2008
From the Ball Blue Book of Preserving. A little different than other recipes as it uses only jalapeno peppers. Be sure to wear disposable or rubber gloves while cutting and seeding jalapenos. I did not add the optional food coloring and got 6 half-pints. Please be sure you are familiar with hot water bath canning procedures. For more information, check out the Canning Forum http://www.recipezaar.com/bb/viewforum.zsp?f=24
5 half-pints
Ingredients
- 3/4 lb jalapeno pepper
- 2 cups cider vinegar, divided
- 6 cups sugar
- 2 (3 ounce) envelopes liquid pectin
- green food coloring (optional)
Directions
1
After removing stems and seeds from jalapenos, puree in food processor with 1 cup cider vinegar.2
Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.3
Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.4
Skim foam, if necessary, and stir in a few drops of food coloring, if desired.5
Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.
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- Course > Condiments, etc. > Jellies
- Main Ingredient > Vegetables > Peppers
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Technique > Canning > Water Bath
- Occasion > Gifts
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
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Featured Reviews for This Recipe
From: Z,G,L's mom
On Jul 19, 2008
I have used this recipe for years! This is the best jalapeno jelly recipe that I have found.
From: mary winecoff
On Aug 3, 2008
This is a great recipe. I did not want to add green peppers to my jelly so I picked this one to make. I did not seed the jalapenos..just stemmed them so the jelly was hotter. For a prettier jelly I would leave the seeds out but my family likes the hotness. I got 4 pints of jelly.
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