Jalapeno jelly #1

Yield: 1 servings

Measure Ingredient
3 cups Apple cider vinegar
10 cups Sugar
20 Jalapenos, stemmed, seeded, finely diced
3 larges Anaheim chilies, seeded and finely diced
12 ounces Liquid pectin
Paraffin

In a large saucepan over high heat, bring the vinegar and sugar to a boil. Stir mixture until sugar is dissoved, and lower heat to simmer.

Add the jalepenos and Anaheims, and simmer for 10 minutes, all the while skimming foam from the top. Stir in the pectin and bring to a boil. Boil for one minute, remove from heat, and let stand for 20 minutes. Pour into hot steralized jars and seal with paraffin.

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