Monday, August 17, 2009

Jalapeno Jelly

This jelly is so good poured over some cream cheese on your favorite cracker...Yummy! Be careful when you make this, the fumes from the vinegar and peppers will take your breath away. I left my kitchen exhaust fan on high. This is What’s Cookin on Beaty’s Creek today.


2 pounds of jalapeno peppers
1 ½ cups apple cider vinegar
6 cups of sugar
1 box pf pectin

Cut tops off of peppers and place jalapenos in your food processor and process until fine. Now add your vinegar and process a little more. Now place this mixture in a heavy bottom pot and add pectin, mix very well. Now you will add your sugar and boil for 2 minutes. Watch your jelly very carefully because it can boil over quickly and oh what a mess that is. Ask me how I know this….. I strained my jelly but you don't have to. I like jelly opposed to jam in this case. Pour into sterilized jars and seal. Process in a hot water bath for 12 minutes.