Friday, January 20, 2006

Jalapeno Jelly


* 5 Jalapeno Peppers
* 3 cups sugar
* 1 cup cider vinegar
* 3 ounces pectin
* 2 drops green food coloring

Remove seeds from Jalapenos and chop finely.Boil chopped Jalapenos, sugar, and vinegar in a large pan for 1 minute. Remove from heat and cool 5 minutes. Stir in pectin and food coloring.Strain mixture and pour into sterilized jars (very important to be sterilized). Cover tightly and store for up to 6 months. It is always best to store in a cool, dry place.Serves 2


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