Jalapeño green pepper jelly
0
- Prep Time10 min
- Total Time10 min
- Makes3 cups (750 mL)
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 12.9g.
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