Jalapeno Jelly
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 255
Ingredients
1 1/2 Cup of jalapeno peppers- seed removed- finely chopped (in food processor) 1 1/2 cups of water1 3/4 cups of vinegar5 cups of granulated sugar2 cups of brown sugar not packed2packs X (57g) of certo (for homemade jams and jellies)
1.Boil the peppers in the vinegar and water for 15 minutes.
2.Add the sugar and stir until it dissolves and boil for an other 15 min.
3. Add the pectin.
4.Stir the mix constantly, boiling for 1 minute before removing it from the heat.
5.Skim off the foam and add the mix to canning jars while it’s still warm.
6. Apply the lids and sterilize.
Good on sandwich and burger. Do not double the recipe or cut back on sugar, as the jelly might not set.
Serving Size: 6 jars of 250 ml - 255 portions of 1.2 teaspoon
Number of Servings: 255
Recipe submitted by SparkPeople user JULIABELANGER.
2.Add the sugar and stir until it dissolves and boil for an other 15 min.
3. Add the pectin.
4.Stir the mix constantly, boiling for 1 minute before removing it from the heat.
5.Skim off the foam and add the mix to canning jars while it’s still warm.
6. Apply the lids and sterilize.
Good on sandwich and burger. Do not double the recipe or cut back on sugar, as the jelly might not set.
Serving Size: 6 jars of 250 ml - 255 portions of 1.2 teaspoon
Number of Servings: 255
Recipe submitted by SparkPeople user JULIABELANGER.
Nutritional Info Amount Per Serving
- Calories: 21.8
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.1 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
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